Chicken and Ginger Soup

Chicken Ginger Soup

Chicken ginger soup, locally known as "Tinola" in the Philippines is believed to be one of the most common comfort and healing dishes for people who suffer from colds and flu-related sickness.  In the Philippines, it is the most easy to prepare and one of the most common home remedies. If you are only having a mild fever or a slight cold, then a quick fix could be a bowl of chicken ginger soup.  Whether it be physical or psychological, I think the medicinal benefits of ginger are the things that help make this tasty bowl of goodness a "healing soup".  If you want to know more about the healing effects of ginger you can check them here.  

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          For my family, the soup is more of a comfort food. So whenever someone is sick or feeling sick, I usually make this soup. Since I don't have the green pawpaw (papaya), which is one of the main ingredients in this dish. I also use some herbs that are considered to have some healing effects as well. Oregano for one, has been known to treat and cure flu-related symptoms. I grew up using it as a natural remedy for flu and colds. We simply steam the leaves and extract/squeeze the juice out of it (be careful as the leaves, steam and juice are hot).  We then drink it like an expectorant (helps reduce mucus) or like a liquid paracetamol. So today I thought of making this dish just to give us some comfort because we have had colds and sore throats for a couple of days now. I am not sure if it will totally heal our colds and sore throat but one thing is for sure, I will feel better eating this soup because its yummy and so flavoursome. I enjoy eating this soup whether I am sick or not. If you want to try it, the recipe is below: 

Ingredients:

1 kg chicken

1 tbsp minced garlic

1 medium size onion sliced

2 tbsp ginger sliced thinly

2 tbsp cooking oil

1 tsp pepper

3 tbsp fish sauce (nampla in Thai or patis in Filipino)

4 cups of  water

salt (season to taste)

2 small chokoes (chayote) sliced diagonally 

oregano (approximately 10 leaves, cut in half)

chilli leaves (tops), if available or alternately put some greens, spinach or pak-choy will do.

spring onions (optional)

Method:

Heat oil in a deep sauce pan.

Sautee the ginger, garlic and onion for about 2 minutes.

Add the chicken and let it simmer until the flavours of ginger, garlic and onions go through the chicken.

Add the water and let it simmer. Add the chokoes and fish sauce (nampla in Thai  or patis in Filipino).

Let it simmer until the chicken and chokoes (or green papaya) are tender.

Add the greens (herbs and chilli leaves or spinach) and season with salt and pepper.

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