1 kilo chicken thighs (or any choice part)
1 piece sayote, sliced
1 bundle chili leaves (dahon ng sili)
1 tbsp. fish sauce (patis)
2 tablespoons ginger, julienned
1 medium-sized onion, chopped
6 cups water
2 tablespoons oil
about 1/3 Maggi Magic Sarap
salt and pepper to taste
In a casserole, heat oil and saute ginger and onion until soft. Add the chicken pieces and stir-fry for about 5 minutes in low fire. Season with patis and add the water. Bring to a boil then lower the heat and simmer until the chicken is tender. Add the sayote while and season with salt and pepper. When both sayote and chicken pieces are already tender (check with fork), remove from heat and add the chili leaves. Stir once or twice for the leaves to cook.
* Season the chicken with some salt minutes before you put it in the pot. Seasoning earlier will strip your chicken of moisture.
* Fresh garlic is the key to a savory tinola. But if you want a greater chicken taste, feel free to add a half or whole chicken cube.