Chicken Tinola with Patola is another take on one of my favorite Filipino chicken soup. Patola is the Filipino term for luffa or loofah, a vegetable that is most popular in many Asian countries. It goes by many other names but the way it is prepared and cooked is comparatively similar amongst the different regions. In the Philippines, it is commonly cooked with soup or stir-fried with meat and shrimp.
A traditional chicken tinola typically calls for papaya and malunggay leaves. Today's version is fairly different whilst retaining that gingery soup flavor that we all love from the dish. It has the delicate and enjoyable flavor of patola. And instead of just sauteing the garlic, I toasted it to deepen the garlicky flavor.
Watch The Video on How to Make Chicken Tinola with Patola
Chicken Tinola with Patola
- 500 g chicken cut into pieces
- 5 cloves garlic (minced)
- 1 onion (sliced)
- 2 inches thumb ginger (peeled and sliced)
- 4 cups water
- fish sauce (to taste)
- salt and pepper (to taste)
- 2 patola (peeled and sliced)
- sliced green onions (optional)
- leafy vegetable (optional)
Recipe Notes and Tips:
- Choose a patola that is at a young and immature stage. It should be available in most Asian markets.
- Don't burn the garlic as it will make the broth bitter.
The green onions and leafy greens are just fillers and are totally optional.