Chicken Tinola
Makes 6 to 8 servings
8 to 10 chicken thighs
Salt and pepper
1 medium white onion, coarsely chopped
2-inch piece ginger root, coarsely chopped
1 bunch bok choy, coarsely chopped
Rice for serving
In a 4-quart pot, place chicken and add water to cover by 1 inch. Add salt and pepper to taste, onion and ginger root. Bring to a low simmer and cook 30-40 minutes, covered.
Turn off heat and add bok choy. Cover and let sit 5 minutes. Serve over rice.
To store leftovers, remove chicken from the soup.
For lunches, package chicken, soup and rice separately. Reheat at the same time in separate containers, then combine.
Makes 6 to 8 servings
8 to 10 chicken thighs
Salt and pepper
1 medium white onion, coarsely chopped
2-inch piece ginger root, coarsely chopped
1 bunch bok choy, coarsely chopped
Rice for serving
In a 4-quart pot, place chicken and add water to cover by 1 inch. Add salt and pepper to taste, onion and ginger root. Bring to a low simmer and cook 30-40 minutes, covered.
Turn off heat and add bok choy. Cover and let sit 5 minutes. Serve over rice.
To store leftovers, remove chicken from the soup.
For lunches, package chicken, soup and rice separately. Reheat at the same time in separate containers, then combine.
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