Chicken Tinola (with transformations to Halang Halang and Laksa)
Chicken Tinola (with transformations to Halang Halang and Laksa)
Ingredients
For the Chicken Tinola (Day 1)
- 2 tablespoons vegetable oil
- 2 inches ginger, peeled and sliced
- 4 garlic, cloves, minced
- 1 small yellow onion, diced
- 2 pounds bone-in, skin-on chicken pieces, cut into serving pieces (thighs and drumsticks recommended)
- 3 tablespoons fish sauce
- 6 cups water
- 1 medium green papaya, peeled, seeded, and sliced into 1-inch pieces
- 1 cup sili leaves, packed (or spinach as a substitute)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Halang Halang (Day 2)
- 3 cups leftover Chicken Tinola broth
- 1 1/2 cups leftover cooked chicken, shredded or cut into smaller pieces
- 1 can coconut milk, 13.5 fluid ounces
- 3 green finger chilies (siling haba), sliced diagonally
- 1 stalk lemongrass, smashed and sliced into 2-inch pieces
For the Laksa (Day 3)
- 3 cups remaining Chicken Tinola broth
- 1 1/2 cups remaining cooked chicken, shredded or cut into smaller pieces
- 2 tablespoons laksa paste
- 1 can coconut milk, 13.5 fluid ounces
- 1/2 pound fish balls
- 6 ounces rice noodles, cooked according to package directions
- 2 hard-boiled eggs, sliced, for garnish
Instructions
- 1
Day 1: Prepare the Chicken Tinola. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced ginger, minced garlic, and diced onion. Sauté for 3-5 minutes until fragrant and the onion is translucent.
⏱️ 5 min
- 2
Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 3
Pour in the fish sauce and water. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and tender.
⏱️ 30 min
- 4
Add the sliced green papaya to the pot. Continue to simmer, uncovered, for 10-15 minutes, or until the papaya is tender but still holds its shape.
⏱️ 15 min
- 5
Stir in the sili leaves (or spinach) and cook for another 2-3 minutes until wilted. Season the Chicken Tinola with salt and black pepper to taste. Serve 2 servings of Chicken Tinola with rice for Day 1. Reserve the remaining broth and chicken for the next two meals.
⏱️ 5 min
- 6
Day 2: Prepare the Halang Halang. In a clean pot, combine 3 cups of the leftover Chicken Tinola broth and 1 1/2 cups of the leftover cooked chicken (shredded or cut into smaller pieces).
⏱️ 5 min
- 7
Add the can of coconut milk, sliced green finger chilies, and smashed lemongrass to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the broth thickens to your desired consistency.
⏱️ 15 min
- 8
Taste and adjust seasoning if necessary. Serve the Halang Halang with rice. Reserve the remaining broth and chicken for Day 3.
⏱️ 2 min
- 9
Day 3: Prepare the Laksa. In a clean pot, combine the remaining 3 cups of Chicken Tinola broth and 1 1/2 cups of the remaining cooked chicken (shredded or cut into smaller pieces).
⏱️ 5 min
- 10
Add the laksa paste and the can of coconut milk to the pot. Stir well until the paste and coconut milk are fully combined with the broth. Bring the mixture to a simmer.
⏱️ 5 min
- 11
Add the fish balls and the cooked rice noodles to the pot. Cook for 3-5 minutes, or until the fish balls are heated through and the rice noodles are tender.
⏱️ 5 min
- 12
Ladle the Laksa into serving bowls and garnish each serving with slices of hard-boiled egg. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Tinola (with transformations to Halang Halang and Laksa)
For the Chicken Tinola (Day 1)
- 2 tablespoons vegetable oil
- 2 inches ginger, peeled and sliced
- 4 garlic, cloves, minced
- 1 small yellow onion, diced
- 2 pounds bone-in, skin-on chicken pieces, cut into serving pieces (thighs and drumsticks recommended)
- 3 tablespoons fish sauce
- 6 cups water
- 1 medium green papaya, peeled, seeded, and sliced into 1-inch pieces
- 1 cup sili leaves, packed (or spinach as a substitute)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Halang Halang (Day 2)
- 3 cups leftover Chicken Tinola broth
- 1 1/2 cups leftover cooked chicken, shredded or cut into smaller pieces
- 1 can coconut milk, 13.5 fluid ounces
- 3 green finger chilies (siling haba), sliced diagonally
- 1 stalk lemongrass, smashed and sliced into 2-inch pieces
For the Laksa (Day 3)
- 3 cups remaining Chicken Tinola broth
- 1 1/2 cups remaining cooked chicken, shredded or cut into smaller pieces
- 2 tablespoons laksa paste
- 1 can coconut milk, 13.5 fluid ounces
- 1/2 pound fish balls
- 6 ounces rice noodles, cooked according to package directions
- 2 hard-boiled eggs, sliced, for garnish
Instructions
- 1
Day 1: Prepare the Chicken Tinola. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced ginger, minced garlic, and diced onion. Sauté for 3-5 minutes until fragrant and the onion is translucent.
⏱️ 5 min - 2
Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min - 3
Pour in the fish sauce and water. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and tender.
⏱️ 30 min - 4
Add the sliced green papaya to the pot. Continue to simmer, uncovered, for 10-15 minutes, or until the papaya is tender but still holds its shape.
⏱️ 15 min - 5
Stir in the sili leaves (or spinach) and cook for another 2-3 minutes until wilted. Season the Chicken Tinola with salt and black pepper to taste. Serve 2 servings of Chicken Tinola with rice for Day 1. Reserve the remaining broth and chicken for the next two meals.
⏱️ 5 min - 6
Day 2: Prepare the Halang Halang. In a clean pot, combine 3 cups of the leftover Chicken Tinola broth and 1 1/2 cups of the leftover cooked chicken (shredded or cut into smaller pieces).
⏱️ 5 min - 7
Add the can of coconut milk, sliced green finger chilies, and smashed lemongrass to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the broth thickens to your desired consistency.
⏱️ 15 min - 8
Taste and adjust seasoning if necessary. Serve the Halang Halang with rice. Reserve the remaining broth and chicken for Day 3.
⏱️ 2 min - 9
Day 3: Prepare the Laksa. In a clean pot, combine the remaining 3 cups of Chicken Tinola broth and 1 1/2 cups of the remaining cooked chicken (shredded or cut into smaller pieces).
⏱️ 5 min - 10
Add the laksa paste and the can of coconut milk to the pot. Stir well until the paste and coconut milk are fully combined with the broth. Bring the mixture to a simmer.
⏱️ 5 min - 11
Add the fish balls and the cooked rice noodles to the pot. Cook for 3-5 minutes, or until the fish balls are heated through and the rice noodles are tender.
⏱️ 5 min - 12
Ladle the Laksa into serving bowls and garnish each serving with slices of hard-boiled egg. Serve immediately.
⏱️ 2 min