Mostly every country around the world has their own unique version of a chicken soup. Tinola is the Philippines’ version while Hainanese Chicken is Singapore’s version. Both are pretty similar in taste, given the strong base of ginger and onions/spring onions for both soups. However, technique-wise, they are very different.
In this recipe, I use the Hainanese Chicken method to keep the chicken extremely juicy and the skin almost like jelly. I then combine this technique with the ingredients I would normally use for my Tinola; creating a marriage that makes a lot of sense and is really tasty and satisfying. The spicy ginger dipping sauce is a must when cooking this dish, as it provides the right burst of spiciness, saltiness and acidity in every bite.
NotesSpicy Ginger Sauce Ingredients:
- 1 tbsp fish sauce
- Juice of 1 calamansi
- 2 tbsp water
- 1 tbsp ginger, grated
- 1 whole Bird's Eye chili, finely sliced
- 1 pinch of spring onion, finely sliced
- 2 cups uncooked Jasmine rice
- 2 1/2 cups chicken soup
- 2 cloves of garlic
- 2 slices of ginger
- 1 tsp of oil
- A pinch of salt