I Cooked Chicken Tinola For The First Time! This Soup Is Much Better Than It Looks!
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- Опубликовано: 3 мар 2022
- Hey guys! I'm Hiro! Welcome back to Filipino dish series! In this video, I cooked chicken tinola soup for the first time! I didn't have high expectations for this dish but it was beyond expectation! It was really delicious! If you haven't tried this dish, give it a try!
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The way you pronounce tinola was right! Great job substituting other ingredients that were available to you. Here in America and Mexico, we use chayote or sayote, spinach and moringga leaves. Lemongrass gets pretty exotic. Good dish especially with plenty of rice. This dish is perfect for cold winters because it's chicken soup.
I’m glad my pronunciation was right 😄 I wanna try chayote someday!
@@HiroFoodinJapan please try cooking pochero.
@@HiroFoodinJapan some uses lemongrass but it takes away the simplicity of the taste because it is pungent and overpowering the taste of ginger.. most people prefer the simple and traditional way..
Chili leaves for me still the best that gives different aroma and authentic taste of tinola. Putting moringga just became famous in the recent years because it is discovered that it contains many vitamins and nutrients.
@@u4yeah123 agree with chili leaves.. however, moringa is not a new addition .. it's actually older than you thought since my grandma already using it 40years ago, filipinos may have been using it even older than my grandma..
"It tastes gentle but it's full of umami" is the best and most accurate way to describe the dish.
Using spinach and Togan is ingenious. Togan looks very similar to "Upo" in the Philippines, which is a type of gourd. You can also use Piman/Pepper leaves as substitute for Moringa leaves. You can try all kinds of different leaves actually, just try to get the neutral flavored ones. We use mulberry leaves for Tinola sometimes. It is a really flexible dish.
Thank you for your tips! 😊
Togan is "kundol" or "puting kalabasa" in tagalog or winter melon in english... Never tried it on a dish, only in flavored drinks 😅
Ive also tried it with squash/kalabasa and its also very good like that. We tried it coz I remember watching a food show ep about tinola saying that the original tinola served in Rizal's time also use it.
Yeah, we can use chili leaves as well!
Your way of cooking really looks so simple that’s why I love watching your vlog. Happy that you enjoyed Filipino food. 💜
Thank you so much 😊
Yes, adding lemongrass is authentic. In our province in the Philippines, lemongrass is necessary for tinola. It gives off a nice aroma and removes that funky "chickeny" taste.
unless you know the meaning of authentic... it is called variant, tho!
Thank you for letting me know! 😊
@@HiroFoodinJapan and we use a looot of lemon grass i our soup.
there is a recipe called Tinanglarang Manok...
Walang Tanglad ang Tinola , hindi tinola ito
This is so comforting because among the Filipino dishes, I think tinola is the most underappreciated. Even a majority of Filipinos think it is their least favorite among Filipino dishes.
i like the way he's adding his own twist in the recipe. good job.
Thank you!
What a lucky wife ..husband always prepare her food.😊...wish we could see also your faces soon .thank you for cooking our food . ♥️from 🇵🇭
I love chilli leaves in my tinola. I think they add a bit of flavor & aroma. I just had tinola today BTW. 😋
Nice timing 👍
Yup chilli leaves are the best for tinola
Yup chilli leaves are the best for tinola
Soup on the rice is actually the most common way of eating this. Also white meat goes well in this! It lends itself to the milder flavour and allows you to use your thighs for a richer dish if you want.
Tinola is perfect for the cold season Hiro san. By the way, you forgot to put some green chili and the chili leaf, those are the traditional ingredients we put in Tinola, it gives tangy taste and a bit of spiciness. But nice to see you back in cooking some of our popular dishes here in my country!👍
When I make Tinola I normally use breast, wings and drumsticks... it is my favorite comfort soup in the world and I always crave for it when I am sick or don't have the appetite to eat! Thank you for always cooking and trying Filipino dishes!
My pleasure 😊
Thank you once again for appreciating Filipino cuisine!
My pleasure! 😊
Try cooking, pork meat/pork ribs nilaga (pork broth/soup) its simple also. Just boiled the pork and onion in water, put salt to taste. Remove the scum/foamy meat dirt. Once tender put the slice cabage, pumpkin/squash, corn and pechay leaves. Taste the broth and add salt depends to your taste. Once cooked it's ready to eat with rice. Dip it in a small portion of fish sauce with chili for every bite. Its another Filipino comfort food.
I actually had a mild grin at the genuine surprise the wife had.
This actually is pretty calming when you eat it during cold rains here in PH like it slowly fills your core
Onion, Garlic, Ginger
The holy trinity in savory Filipino dishes.
Wow! The way you substitute ingredients for the closest thing is remarkable...wish I could could like that. Haha! I'm looking forward to how you make Japanese curry. I'll be sure to take notes.
We usually use lemon grass when cooking lechon manok, you can also put it in tinola.
You can add chicken after you sautee onions and garlic it wont get burn because chicken will produce its own juice and it will become.chicken broth which will be add additional flavor to your soup, if you dont have malunggay you can also use chili leaves.. ☺️
Yes, it is much authentic to use lemongrass. Tinole with lemongrass is the "provincial" version. Manila would usually leave the lemongrass out but it is definitely authentic.
I'm glad you like it because Tinola is one of the most delicious Filipino food ever, this is one of my favorite local dish from our country
Much love and respect to you and your wife for making these Filipino dishes. I just love how you incorporate Filipino food in your life even your Japanese. We, as Filipinos, appreciate your hardwork and effort in making these dishes. As always, your recipe and techniques are amazing! ❤️
I appreciate you always watching our videos and leaving comments! Thank you 😊
@@HiroFoodinJapan Of course, my friend! You deserved all the recognition. I’m sure your channel gonna get big this year! Keep up the good work! 😊❤️
Hiro you are correct in saying that most Filipino dishes have garlic in onions. In fact if you know how to sauté, you can cook around 80% of Filipino dishes.
BTW looking forward to your Japanese curry video.
You will tell an expert Chef by trying some ALTERNATIVES on ingredients that's not available on the country, Hiro-san did the job well done❤️❤️❤️❤️
This is my first time leaving a comment. Tinola is the first dish that I learned how to cook so it has a special place in my heart. I always use sayote because I dont like green papaya. And we use leaves of chili pepper too. I love how you substitute things with what you find locally. Thank you!
Thank you for leaving your comment! 😊
Thank you for trying it out. A lot of people thinks filipino food looks bland but don't understand that it packs a LOT of flavor.
You may also add whole large green chili,about 2 pcs. Yes my family use lemongrass in our tinola as well
Don't worry about the authenticity of your product... Lemongrass is an ingredient that removes "gamey" taste and smell of chicken .. in our province, we used various poultry to make Tinola like Quail, tikling and turkey, our technique on cooking tinola is by cooking poultry in it's own fat and juices together with garlic, onions and Ginger till it cooks then put some fish sauce and reduce the juice untill it becomes oily... And we use RICE WASH water as stock to make the soup a little thick, big chili peppers is added together with Papaya or Chayote as vegetable, simmer till the veggies are soften, then put the greens like Malunggay or Chili leaves and serve
In some places they use the Leaves of the Sili(chili) plant, and those are much better and preferred over malunggay.
Thanks for appreciating our Filipino food.god bless us all
Try this filipino dishes:
- Filipino Curry
- Kare-Kare
- Sopas
- Bulalo
- Chicken Pastel
- Pininyahang Manok (Chicken with pineapple)
Hiro at least in our case when we cook tinola, we just buy a whole chicken in the market, and just say to the butcher to make it tinola cut and they already know what to do. Wishing your channel more success.
初めまして、こんにちは！Hiroのチャンネルをとても楽しく見ています。 私はフィリピン系カナダ人で、横浜に14年以上住んで働いています。 最近、家でフィリピン料理を作り始めました。 Hiroさんが使っている商品は日本のスーパーマーケットのものなので、Hiroさんの料理ビデオは大きなインスピレーションと動機付けになります。 いつも楽しく有益な動画をありがとうございます。
I will definitely try making your Tinola recipe soon. I am looking forward to more of your future cooking videos.
I just wished that someday if possible, if we could see your faces and reactions when you eat the Filipino dishes. We could really feel your enthusiasm and happiness especially your wife when she gives 2 thumbs up. 😭😁❤️
Oh and also a fun fact, you were right. A lot and in most Filipino cuisines, there's a garlic, onion and sometimes ginger. You will also notice that at start, you will have to saute this 3 common ingredients.
Unlike in Japanese cuisine, not that I am attacking or what, there is of course differences in culture and food, but you will notice in Filipino cuisine that we super rarely have a food that is raw. Everything is cooked Done. Some are with soups and others could be in a different style and versions. 😁
Hahaha! I also wish I could show you guys her face when she gives thumbs up 😂
The way you overflow the rice bowl with Tinola soup is the best experience of eating it lol. As a child, I want to drown my mouth with eating Tinola soup with the rice because it's so delicious and easy to make.
it's nice to see one of my favorite dishes get recognition. imo tinola is really underrated. another thing to take note is the type of chicken to use. native chicken taste more flavorful.
Yes togan can be used as alternative for papaya. I used them when i was working in taiwan
When the cold weather got you...... Tinola and rice is the best ... With a dipping sauce fish sauce and chili
Togan - Kundol in Tagalog or Winter Melon in English. Using kundol is absolutely authentic tinola from the northern part of the Philippines.
This is what I usually cook during rainy days or when I have colds. Then our dip is fish sauce with calamansi. Such a total comfort food.
You can also add green chili if you want the soup to be spicy. If there are no left over soup when it comes to leftovers, you can deep fry the chicken again and you'll still have the taste of tinola. Kinda enhances the taste of the chicken after deep frying for a short period.
Wow. Yummy indeed. Proud our Philippine dishes.🇵🇭🇯🇵 We're glad you enjoy them.
You can add chix liver. Just be careful to not mash it up in the soup or mix it too much. And before you serve it, squish a little lemon or kalamansi. As a side dip, combine fresh red chili & fish sauce.
Whenever im sick or in a cold place this food is the best comfort food 😊
Hi Hiro-san..its nice to watch you cook another filipino dish..tinola is a dish serve during sundays when family gathers together..but they are not normally serve with guests..cooking with onion and garlic are called saute..its not an original filipino way of cooking.they are influenced by foreigners and introduced and incorporated to filipino way.im not sure if the spanish or chinese that adds this technique to filipino cooking.and most importantly you will noticed that filipino dish are strong with taste,thats because we love rice..every dish is serve with rice..and rice balances the flavors…🙂😋 great cooking filipino dish again..you are good in research and you follow rules always just as all japanese people do.🙂
Perfect for cold weather
The instinct to just go for it with the sabaw (broth) over the rice is right on the money. Love to see it!
its like an oil water taste with ginger. it can also be a soup dish. just drink the soup if you are trying to eat slowly.
Without looking at the captions and by just watching the video without audio, it feels like a Filipino is cooking everyday chicken tinola. Good job. Try using fresh moringa leaves/malunggay (or chili leaves coz I think you used spinach) . Can also substitute chayote instead of green papaya. Love your videos.
I use spinach to replace malunggay, sili and kamote leaves. 💚 These leaves are difficult to find.
I love this video sharing
my mother cook tinola with lemon grass and it's our comfort food when it is a rainy day.
In other regions like ours patola (sponge gourd) is actually used rather than green papaya and togan is wax gourd so your recipe is actually pretty authentic since togan is just the same family of vegetables as patola. I don't know if there are chili leaves are available in Japan but you can opt for it as a replacement for malunggay if you still want something authentic since our region uses that too.
Filipino dishes are generally easy to prepare because they require simple ingredients. Chicken or pork Adobo, tinola, nilaga, and sinigang are simple dishes but are satisfyingly good. Good job on your tinola dish... it looks really good!
You cooked this so authentically. Great job!
Awesome. Looks really delicious.
Tinola is one of the healthy food of the Filipinos, especially if u were sick. Since the ingredients from onions garlic and girnger to chicken and the vegetables on it helps improve ur body. Some Filipinos adds lemon grass to tinola to take off the smell of chicken but some dont since theres ginger on it already. U can add green chili too (the long ones) if u want ur soup to be a bit spicy. Tinola is really good especially on rainy days and cold days.
Love your way of cooking Filipino dish, so simple but delicious! Loved it!
you can use chayote/sayote substitution for green papaya, i don't know if its just me but i prefer adding the vegetables near end so it has a bite to it
My favorite dish for winter😍😍
Yehey, I recommended this too. I am so happy you liked it.
Thank you for recommending 😊
It will be a game changer if you use rice stock as soup.
You can also use rice water (the second wash of rice) it will be quite thick but not like a sauce.
There's another variety of tinola that includes chicken or pork liver or you add uncooked rice to the chicken. You saute the chicken and rice for a few minutes then add rice water.
The tinola with rice is the version of one of our heroes, Melchora Aquino who is an old lady that helped Filipino soldiers during Philippine-Spanish Revolution. She served tinola with rice to the exhausted Filipino soldiers to regain their strength.
that looks soooooo good.
It looks so good so yummy😍
can you try to cook nilaga? its like a soup thats very very heart warming dish specially when eaten in a cold weather
Sure! Sounds great 👍
Yeah please try NILAGANG BABOY (Pork soup)
Just made tinola this morning for my wife's bento. To answer your question, drumsticks, thighs, wings, and neck are the best parts to use in tinola because of the bones. You get a lot of umami from it. And yes, you can put lemongrass in tinola. In some parts of the Philippines, they use it.
Oh, next time you make tinola, try using "hugas-bigas". It's the water you get when you're washing your rice. It makes the soup better.
Also, great job in using alternatives for the green papaya and chili leaves. Traditionally, those are the ones used in tinola. But chayote and malunggay are the alternatives if you don't have it. The ones you used were really interesting.
And to complete the experience, we always have patis (fish sauce) and red chili as condiments. That makes it the perfect tinola. 🙂
This is how I used to make tinola when I lived in a college dorm here in the States. The Asian store was far so I had to substitute with what I can get from our local grocery store. I used spinach and a local gourd. I think green papaya is ideal but I know my grandma used to use different veggies as well like, sayote/chayote or different gourds. I always try to use chicken thigh because it's flavorful!
omg eating tinola during cold season is the best. a food for body and soul.
Basically when i cooked tinola, I usually used rice stock instead of tap water, i also mix the wings, the ribs even the neck because when the chicken bones if it cooked it added more taste because of the chicken's bone marrow. If there is no papaya or malungay (moringay) you try Sayote.
Very solid take on one of my top favorite dishes. Good job👍
one of the best things to have on a rainy day
He is even expert in cutting the vegetables.😁😁😁😁😁
It's simple but it's delicious right. 😘 If it's bland you can put a little more fish sauce or salt. Chicken tinola and pork ribs sinigang are my favorite Filipino comfort food.
Hi im so glad that you also love our dish the chicken tinola. Thanks for sharing this. 👍
Authentic dish ♥️♥️♥️
That looks so good!
That looks very appetizing
This makes me feel very happy as a Pinay. :)
If you don't have green papaya, you can also use chayote. Some either exclusively use ginger or lemongrass depending on where you're from. But using both is great too! The lemongrass gives aroma while the ginger gives spice.
You can use rice wash instead of water.. It is more delicious. The original tinola cook with rice wash.
One of my favorite filipino dishes.
my favorite dish ever - Chicken Tinola. I prefer using thigh parts, wings because it is tastier.
I really appreciate about your efforts & time to our Filipino cuisine. 1 month since I watched the 1st video from yours. Your contents are very original. A new friend & a regular viewer is watching!
You are much better than most foreigner cooking Chicken Tinola, really how we cooked Phils Tinola dish, and if we any abundance of winter melon here we will surely use that instead of sayote or upo (gourd) too, maybe tastier.
We use any part of chicken. Some provinces in the philippines, They want everything on the chicken (Except Feathers LOL)and use the native chicken.
Ginger and chili leaves are what makes a chicken dish a tinola.
Great job! How your wife liked it is how we eat it back home - soup over rice. The lemongrass gives a good spicy kick tho not traditional. Chilli leaves is the original green for tinola tho morinnga is a good option too. Recycle any leftover tinola into chicken soup (with vermicelli or sotanghun or glass noodles) or into Arroz caldo con Gallina (with congee).
My mouth watered when you poured the soup into the rice. Haha. This looks so good!
Thank you! 😊
We love your videos. Thank you for respecting filipino food! keep doing more!
When I have fever, I cook this to make myself feel better. I swear it helps!
We use sayote or chayote in spanish not papaya in TINOLA... About the leaves..we put new leaves of chili or moringga leaves for subtitute if there's no available chili leaves
I don't know anything about cooking but seeing you do this stuff motivates me to learn 😊
A dipping sauce for the chicken is fish sauce with 2-4 chili fingers.. its pretty good. Would like to see Tofu sisig with lechon kawali too!
You can include the bulb (If that is how you call it) of the lemon grass too when you cook it
That is great for cold weather 🇵🇭
Everything was spot on. Love this dish 😍
Flavorful with flaming chili
😊 so amazing every time they put explanation why the ingredients change but still they put new but looks good and delicious looking😊
I love tinola with chicken wings and also the liver and gizzard...the liver makes the tinola sweeter and it adds deep flavor to the soup ...