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Wednesday, September 18, 2013

Chicken Tinola, the Overseas Way


Atchooooooo......!!! Yes, I'm still sick. What's worse is SO is too! Boo. The past couple of days I asked her to refrain from coming in our room or to come too close to me. I tried to open our windows as much as possible to air out the virus, but the little rascal just wouldn't listen! Any chance she could she would stay glued to me, even surprising me with hugs and kisses! She's a really sweet kid, but now we are in the same boat with runny noses, sore throats, headaches, body aches, fatigue, and cough. She also had a slight fever last night, which we are monitoring. When you become a mother, I think nothing is worse then seeing your child sick. I've only experienced seeing SO with the flu and fever and it's already heartbreaking. I can't even begin to imagine any other ailment. *knock on wood* Naturally, we didn't bring her to her swimming class this morning. I, myself, wouldn't have been able to drive her there. All I wanted to do all day was lie in bed with my box of tissue beside me.


I did manage to prepare lunch which we later stretched to dinner. I call this Chicken Tinola, the Overseas Way, because I am missing two important ingredients, Malunggay (Moringa Leaves) and Tanglad (Filipino Lemongrass), which I am about 110% sure of not finding here (especially the Malunggay!). I added Spinach instead for a little greens and it was pretty good. Ultimately, what I was searching for was the comfort of the ginger like last night's soup (click here for the post), which miraculously gave me a good healthy hour. Unfortunately, I went back to feeling bad after that one hour. But still, it felt good to feel not sick after a week of feeling really down!



In a deep pan, add a tablespoon of oil. Saute 1 roughly chopped onion, 3 diced garlic, and 1 peeled, smashed, thumb-sized ginger until fragrant. Add the chicken pieces and brown. When they start to change color, add a splash of fish sauce and black pepper. Cover and continue to saute for 5-10 minutes.



Cover with water. Lower the heat and let it simmer slowly for at least 30 minutes.



When you are close to eating time, add the cleaned spinach leaves to the broth. Let it simmer for 5 minutes, uncovered. Season with salt and black pepper, if needed, or even more fish sauce!



Serve hot and enjoy!



Lunch is served: Chicken Tinola and White Rice

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