Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken in ginger broth with chayote and moringa - filipino tinola with more veggies. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have chicken in ginger broth with chayote and moringa - filipino tinola with more veggies using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies:

1. Make ready large bay leaf
2. Make ready thumb ginger, sliced lengthwise
3. Prepare red onion, sliced
4. Get garlic cloves, sliced
5. Prepare chicken thighs, rubbed with salt
6. Make ready Water, enough to fill pot to brim with all ingredients in
7. Get mirliton or chayote, peeled & sliced
8. Get winged beans, sliced
9. Prepare moringa / malunggay leaves
10. Make ready thin bunch cilantro, chopped
11. Prepare chicken broth cube
12. Get fish sauce or as needed
13. Take thumb-length raddish, sliced in discs (optional)
14. Prepare finger chili, slice in the middle for heat

Instructions to make Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies:

1. In a big soup pot add water, chicken and a bay leaf over medium heat. Another way of cooking is to sauté the garlic & onions with the browning of chicken before adding water.
2. Drop in the onions, garlic, ginger, finger chili and broth cube. Bring to a boil.
3. Add the mirliton, raddish slices and winged beans. Cook 5-10 mins with lid.
4. Lower heat. Add fish sauce. Taste and add more as needed. This brings saltiness and umami flavor to the broth. Stir a bit.
5. Sprinkle the chopped cilantro on top and the moringa leaves. Turn off heat.
6. Eat on it's own or pour hot soup over steamed rice for a hearty meal.

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