- A 150g pot of plain flour
- 1 onion
- A thumb of ginger
- 2 garlic cloves
- 2 carrots
- ½ green cabbage
- A 250g pack of chicken breast mini fillets
- 1 chicken stock cube
- A handful of mint, leaves only
- Sea salt
- 1½ tbsp olive oil + extra for brushing
- 5 tbsp warm water
- 1 ltr boiling water
- Sieve
- Bowl
- Deep frying pan or wok with a lid
- Measuring jug
- Rolling pin
- Pastry brush
- Griddle or frying pan
- Tea towel
- 1.
Sift the flour into a bowl. Take out 1 tbsp and set aside for later. Add a pinch of salt and 1 tbsp oil. Stir in 5 tbsp warm water to make a stiff dough. Turn out and knead for 2-3 mins. Cover with the bowl and leave to rest for 10 mins.
- 2.
Peel and finely chop the onion. Peel and grate the ginger and garlic. Peel and slice the carrots into thick rounds. Shred the cabbage, discarding any thick cores.
- 3.
Slice each chicken fillet into long thin strips about ½cm thick.
- 4.
Warm ½ tbsp oil in a deep frying pan or wok. Stir fry the chicken over a medium heat for 5 mins till golden. Add the onion. Stir fry for 5 mins. Add the ginger, garlic and carrots to the wok. Stir fry for 1 min.
- 5.
Pour in 1 ltr boiling water. Crumble in the stock cube. Stir and cover. Bring to the boil, then simmer for 5 mins. Finely shred the mint leaves.
- 6.
Divide the dough into 4 pieces. Dust your worktop with the reserved flour. Roll out to make 4 large flatbreads.
- 7.
Brush both sides of the flatbreads with a little oil. Heat a non-stick griddle or frying pan over a medium heat. Fry a flatbread for 2 mins on each side. Wrap it in a clean tea towel to keep warm and soft. Repeat with the remaining flatbreads.
- 8.
Pop the shredded cabbage into the stew. Simmer for another 5 mins. Serve the chicken tinola in warm bowls with the flatbreads. Scatter over the shredded mint leaves.