Native Chicken Tinola with Flowering Pechay

Native Chicken Tinola with Flowering Pechay (Ren Yi's) Pic


You can use regular chicken but why not give free-range chicken a try? It delivers a more flavorful broth.


Serves: 7 persons

Prep Time: 10 minutes

Cooking Time: 40 minutes




  • 1 tablespoon olive oil
  • 1 tablespoon crushed garlic
  • 1 tablespoon minced onions
  • 1 tablespoon minced ginger
  • 1 whole native chicken cut into serving pieces
  • 5 cups water
  • 1 bundle wild flowering pechay
  • salt and pepper to taste




  • In a pan, heat oil then sauté garlic, onions, and ginger.
  • Add chicken and sauté for 3 minutes.
  • Add water and bring to a boil.
  • Lower the heat and simmer for 30 minutes, or until chicken is tender.
  • Season with salt and pepper.
  • Add pechay and cover.
  • Simmer for another 2 minutes.



  • For a more filling soup, Sapporo suggests adding some softened sotanghon noodles to the broth just before serving.


Recipe from Yummy: Filipino Favorites. Published by Summit Media and edited by Mabel David-Pilar.


Leave a Reply