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Tinola is my go-to chicken recipe when I want something quick – especially when my chicken is still frozen! The combination of ginger, chicken, and fish sauce create a simple, yet flavor-packed chicken soup.
In the Philippines, we usually use moringa (we call it “malunggay” in Tagalog) instead of bok choy. Although we usually use chayote and bok choy, feel free to use other vegetables in your Filipino chicken tinola.
If you don’t have access to an Asian market, spinach and other neutral-tasting leafy vegetables would work just as well. If you absolutely want a substitute for chayote, you can use zucchini.
I hope you try making this at home, because chicken tinola is so simple, yet so delicious! Thanks for watching.