Breakfast/Brunch Main Dish

My Mom Nena’s Kinulob (Luxe Chicken Soup with Burnt Banana Fragrance)

  • 1 Review
  • Potato Type: Russet
    Cuisine: AsianLatin / Hispanic
  • Serves: Serves 6-8
    Prep Method: Boiled
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Description

Recipe by: Chef Nancy Reyes-Lumen

Heirloom Recipe Collection. These are treasured family recipes that have been handed down from generation to generation. Tried and tested recipes whose rich, comforting flavors not only please the palate but warm the heart and soothe the soul. Be ready to be introduced to familiar but unusual dishes crafted with different kinds of fresh table stock potatoes and be surprised that there is a whole potato wonderland out there just waiting to be discovered. There’s such a wide selection of potatoes now, especially with the introduction of U.S. varieties in recent years, which can practically go into any Filipino dish, heirloom dishes included. Read on!

Ingredients

  • 2-3 pcs. large U.S. Russet potatoes, peeled and halved
  • 15 pcs. whole peppercorns
  • 1 kg. whole fat chicken, fat removed and set aside
  • 2 pcs. whole chorizo de Bilbao, quartered diagonally
  • 100 grams dried ham bone
  • 8–10 cups cold water
  • 100 grams Chinese ham bits
  • 1 pc. whole large white onion, peeled
  • 3 Tbsps. Kikkoman Soy Sauce
  • 3 Tbsps. sherry
  • rock salt to taste
  • enough banana leaves to cover pot or palayok
  • string

Preparation

1. Stud potatoes with peppercorns. Singe banana leaves until smoky and fragrant.
2. In a heavy pot or palayok, render oil from chicken fat. Use to sauté chorizo until oil turns an orange color.
3. Add ham bone, chicken and water to cover. Bring to a boil.
4. Add onion and U.S. Potatoes, soy sauce and sherry.
5. Add ham bits. Bring to a boil, then lower heat to a simmer.
6. Cover pot tightly with banana leaves.
7. Cook for 35 minutes then check doneness of chicken. If not yet fall-off-the-bone tender, cook for another 10 to 15 minutes.
8. Taste broth. It must have the smoky fragrance of burnt banana leaves. Season with rock salt if needed.
9. Best enjoyed by mashing the potatoes in the broth.

1 Review

Elena S. Acosta 10 months ago

I really would like to try cooking this heirloom recipe from my favorite chef, Chef Nancy Reyes-Lumen. Definitely it is from...Read Full Review

Elena S. Acosta 10 months ago

I really would like to try cooking this heirloom recipe from my favorite chef, Chef Nancy Reyes-Lumen. Definitely it is from one of her best recipe collections. The ingredients are easy to find since we are near at where to shop those healthy and yummy potatoes. Gonna try this soon.

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