Tinola Soup - Modify by me...

Tinola dish actually is one of the Philippine foods. But because we stay at Singapore n just rent a room, so most of the place is no convenient for us to cook use oil so i just modify this dish to soup. But this type of dish is no suitable for ppl rush of time to cook because Chayote need to take at least 20mins to boil until it get soft. Why I post this dish because I had told Huei Sei that I will post how to cook this dish for her if she feel want to eat chicken.

Ingredients:

• Chicken (normally i use breast part without skin because no so oily but this time i use other part because can't get the part i want at wet market so look a little oily);

• Chayote (佛手瓜) (cut into 4 pcs 1^st then cut into slices, thickness around 1.5cm);

• 1 Onion (cut to 6 slices);

• Garlic (2 slices);

• Ginger;

• ½ tbsp Salt (u can put less a little);

• Soya Source + Dark Soya Source (黑浆油 from Malaysia because Singapore one is more sweets);

• Water

Steps:

1) Put the Soya Source and Dark Soya Source into Chicken then set aside.

2) Put water into stockpot then boil it…Once boiling then put the Onion, Garlic, Ginger and Salt. Then let it boil for 5mins.

3) After that, put the chicken then let it boil (remember don’t put the extra source into the soup)

4) Afterward put the Chayote then let it boil until the Chayote become soft then serve it.

5) Normally I will serve with Fish Source + 1 small lime