There were no classes today from pre-school to high school due to typhoon Fernia. It’s signal number 2 here in Metro Manila. It’s so wet and cold outside, I’m just glad for the cancellation of classes since my husband and I are having second thoughts on sending our daughter to school partly because of the typhoon but primarily because there were new cases of AH1N1 virus in her school.
The school administration are doing their best in taking the necessary precautions to prevent further spread of the disease without having to close the whole school for several days. They are implementing among others, selective quarantine; only those who have the virus and the people who may have been in contact with them are asked to stay home for 10 days. Parents were given an option to let their daughter/s to stay home in the meantime with full academic support so they will not miss out on their lessons. We took that option cause we don’t want to risk our daughter getting sick.
Anyways, today I decided to cook chicken tinola, it’s perfect for today’s weather. Chicken tinola is a Filipino version of chicken soup, it’s a simple dish that is loaded with nutrition, it is said that chicken soup boosts the immune system and cure cold/ flu. You think maybe a (bowl of) tinola / chicken soup everyday might keep the AH1N1i virus away?
Here’s the recipe:
TINOLA (Filipino Style Chicken Soup)
this recipe serves 4
1/2 k chicken cut into serving pieces (I used legs/drumsticks)
ginger root, crushed and sliced
1 large red onion, sliced
1 -2 green papaya or chayote, cut into big chunks
a bunch or about a cup of red chili pepper leaves (dahon ng siling labuyo)
EVOO (extra-virgin olive oil)
salt and ground black pepper to taste
patis (fish sauce)
Heat 1-2 tablespoon of EVOO in a non-stick saucepan, saute onion and ginger for about a minute then add the chicken, season with salt and pepper and saute until lightly browned (you will see a slight caramelization). Pour in a quart of water (4cups). Season with patis (fish sauce). Cover and bring to a boil; lower heat and let simmer for 10 minutes, then add the chayote. Cover and simmer again until the chicken and chayote are tender, taste and adjust seasoning if necessary, then add in the chili pepper leaves, cover the pan; you may either turn off the heat now or let it simmer again for about 3 minutes more. Let cool a bit before serving.