Ginger Chicken Soup with Chicken Liver

Chicken tinola with chicken liver is one of the coziest most loved soups in the Philippines. Its warm tasty and super easy to make perfect for my meal whether its lunch,dinner or even at late night snack. It hits different especially when the whether is cool or rainy and its also the go to dish when you're feeling a bit sick or tired too.

Heres what you need to cook this. First the main stars chicken cuts and of course chicken liver.

The chicken liver makes the soup extra rich and yummy it add the special creamy taste that regular tinola doesn't have.

Then you need ginger this is the most important ingredient. It gives tinola its signature warm slightly zesty flavor that you cant miss. You also need garlic and union to make base smile amazing.

The veggies the classic choice is unique green Papaya cut unto big chunk. If you cant find green papaya chayote is the best substitute its soft and sweet just like papaya.

Then for the green you can use malunggay leaves or chilli leaves both are fresh healthy and taste great.

For the seasoning you just need cooking oil fish sauce water salt and ground pepper thats all no fancy or hard to find ingredient.

Making it is so simple too. First heat some oil in a pot saute the ginger garlic and union until smell nice and fragrant. Then add the chicken piece, stir them around, pour a little bit fish sauce and cook for a few minutes until the chicken turn light brown. Next add enough water to cover everything bring to boil then lower the heat and let it simmer until chicken is almost soft.

Add the papaya or chayote next cook for around 5 minutes until they're tender but not mushy then put in the chicken liver last dont cook it too long or it gets hard and rubbery 3 to 4 minutes is enough.

Finally throw in the green. Add salt and pepper to taste give it a quick stir and youre done. Its healthy and taste good. The warm ginger soup soft chicken and yummy liver make this dish favorite for kids and adults alike.