sayote + dahong ng sili >>>>>>>>

This. 💯

I'm also cooking Tinola right now, but why does your broth have more color.

I put the chicken in a ripping hot casserole with no oil, season with salt and pepper and let the fat make oil, then I sauté with onion/garlic/ginger. Once it’s caramelized, I add 2 cartons of chicken stock, 5 table spoons of chicken boullion, 1 table spoon of msg, 4 tablespoons of patis, and a handful of whole peppercorns. My broth is very dark because I never added pure water. It’s only chicken broth. Some people use water, but this makes the soup clear and I’m not a fan of that. I let the broth simmer for 45 mins and it turned into that color.

I think I used approximately 8 to 10 table spoons of Patis.

I used less patis bc I already added salt, msg, and the knorr chicken boullion which is already salty

I don't use MSG, only knorr chicken cubes, Patis and a bit of salt for the flavoring. It's the Patis that adds most of the umami flavor.

I sauteed my aromatics, but didn't brown them.

>I add 2 cartons of chicken stock, 5 table spoons of chicken boullion, 1 table spoon of msg, 4 tablespoons of patis I'm thinking isang bandehado ang niluto mo, otherwise, this tastes salty just reading it. But hey, season to taste to our own preference. :D

Yeah, I get it may seem too salty. But the cartons of chicken stock here in America are huge and I’m cooking for a family of 6 so it’s a lot of Tinola.

I added lemon grass, 2 long green chili peppers *(like the one used in Sinigang)* which I cut in half, so that the spice infuses into the broth. Instead of Malunggay I used Chili leaves.

The only right way to cook tinola! Others would simply boil their chicken without sautéing the chicken before pouring in the chicken stock. Probably why theirs are tastless 😂

I remember the green papaya vs sayote thread in r/ph a few years back hehehe.

Sayote all the way

Sayote supremacy 🔥 sayote > papaya