A delightful and hearty Filipino chicken soup with a savory and aromatic broth, perfect for any meal.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot enough to release the aroma of the garlic and ginger.
Sauté the garlic, onion, and ginger until fragrant.
Stir constantly to prevent burning and ensure even cooking.
Add the chicken pieces and cook until they turn white.
Cut the chicken into uniform pieces for even cooking.
Pour in the fish sauce and stir to coat the chicken.
Adjust the amount of fish sauce to your taste preference.
Add the water and bring to a gentle boil.
Use chicken broth instead of water for a richer flavor.
Add the chayote and simmer until tender.
Cut the chayote into even pieces for consistent cooking.
Serve the Tinola hot with steamed rice.
Garnish with fresh herbs like cilantro or green onions for added flavor.
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