Learning to Cook: Chicken Tinola

Ever since we moved to our small two-bedroom condo unit and had to let go of our househelp (she still comes in once a week to help us with laundry and cleaning), I’ve had to learn how to cook. I can’t rely on my mother to do all our cooking since she has a day job of her own, and that would just be too much to ask, especially since I’m also an adult and need to pull my own weight in this household.

I’m not talking simple fare like sauteeing onions before pouring canned corned beef into the pan, or frying hotdogs and eggs. I’m also not talking about making waffles and pancakes from scratch. I knew how to do those things before we moved here. I’m referring to real, home-cooked dishes, slow-boiled in a pot and seasoned to taste.

My parents never asked me to start cooking; I thought of doing so on my own. I think it was in August last year when I decided to make myself some chicken tinola because I wasn’t feeling well and wanted soup. After a false start accidentally burning the ginger, I started again with fresh ginger, and it was a success! I got even sicker the next day and was thankful for the tinola leftovers because I didn’t have appetite for much else.

For me, the key to being a good cook is the ability to cook a delicious dish many times without the taste varying between each batch. So a few weeks ago, I cooked tinola again and it turned out even better than it did the first time!

If you haven’t tried cooking this simple dish, here’s the recipe I always use. It’s pretty lazy since it doesn’t have amounts or cooking times. I cook by feel, mostly.


2 thoughts on “Learning to Cook: Chicken Tinola

  • May 31, 2012 at 7:33 am

    ms. noelle,i suggest you add dahon ng sili after cooking and cover the pot. the aroma and the greens will work wonders on one’s ailment 🙂

    • June 4, 2012 at 9:22 am

      Thanks Boyboy. I forgot to mention I add malunggay leaves whenever I can get them. Sili leaves, I’m not sure about adding because I don’t like sili.


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