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.
- 1 whole chicken
- Salt, for the dry rub
- 1/3 cup ginger, sliced
- 3 cloves of garlic, minced
- 1 bunch of spring onions
- 1/4 cup celery
- 200 grams baby potatoes
- 5 pieces of long green chilis
- 2 whole Chinese sausages, sliced
- 1 bunch of chili leaves
- Fish sauce, to taste
- 1/2 kilo ice cubes
- Water, enough to cover chicken
- 1/2 cup and 1 tbsp vegetable oil
- Chili oil, for garnish
- 1 Rub salt all over chicken, including the inside of the carcass. Let it rest in the fridge for 1 hour.
- 2 In the meantime, peel and cut ginger into 1/4 inch slices.
- 3 Sautee ginger, celery, and garlic until fragrant.
- 4 Add the chorizo slices, sautee for 1-2 minutes.
- 5 Add spring onions, baby potatoes, warm water and bring to a boil.
- 6 Once boiling, ladle boiling stock on the skin of the chicken (as if giving it a bath) for 5-10 minutes or until the skin starts to cook.
- 7 Submerge chicken in the boiling stock and simmer for 5 minutes with the lid off.
- 8 Simmer for another 10 minutes with the lid on.
- 9 Turn the heat off and do not remove the lid. Let sit for 35-40 minutes.
- 10 In the meantime, make the spicy ginger sauce (see ingredients below).
- 11 Grate 1 tbsp ginger and combine with other ingredients in a small bowl. Taste and adjust to your liking.
- 12 In a separate smaller pot, heat 1/2 cup of oil and fry the chili leaves until crispy.
- 13 When the chicken is ready, remove from pot and submerge in a large container with ice water to stop the cooking process. This will also allow the skin to soften and have a gelatinous consistency, much like Hainanese chicken.
- 14 While the chicken is submerged, make the chicken rice (see ingredients below).
- 15 Combine the Jasmin rice, chicken soup, garlic, ginger, and oil in a small pot. Add a pinch of salt to taste. Boil until rice is cooked.
- 16 Once chicken is no longer hot, remove from ice bath. Chop into desired pieces and serve with the chicken rice, spicy ginger sauce, and chili oil.
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