Rice Bar's Tinola

Time 2 hours
Yields Serves 4
Rice Bar’s Tinola
(Kirk McKoy / Los Angeles Times )



Rinse the rice under running water until the water runs clear. Drain. Cook the rice in a rice steamer according to the manufacturer’s instructions. Hold in a warm place. While the rice is cooking, prepare the rest of the dish.



Find a pot that will fit the chicken snuggly. Heat the oil over medium-heat until hot. Add the ginger and garlic, and pan-fry until aromatic and lightly colored, 2 to 3 minutes, stirring constantly. Add the broth and increase the heat to high. Boil the liquid for 10 minutes, then remove from heat and set aside until a thermometer inserted in the liquid reaches 175 degrees Fahrenheit.


Add the fish sauce and chile leaves, along with the chicken. Poach the chicken for 40 minutes to cook, maintaining a temperature of 165 to 170 degrees. Check the temperature of the meat in the thickest part of the thigh; if it has not reached 165 degrees, continue poaching until the meat is done. Remove the chicken, brushing the skin with canola oil, and set the chicken aside to cool. Meanwhile, season the chicken broth, if desired, with additional fish sauce to taste.


Gather a serving bowl. Cut the chicken up, removing the bones from the breasts and cutting each into slices. Add the chicken pieces to the bowl, along with chili leaves and the papaya. Pour over the stock and garnish with green onions. Grate fresh ginger over and serve immediately, with rice.

Adapted from Charles Olalia of Rice Bar. He uses the leaves from siling labuyo, a local chile in the Philippines; the leaves can be found in the frozen section of most Filipino stores.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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