- 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
- Deep frying pan or wok with a lid
- Measuring jug
- Rolling pin
- Pastry brush
- Griddle or frying pan
- Tea towel
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.
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.
Slice each chicken fillet into long thin strips about ½cm thick.
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.
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.
Divide the dough into 4 pieces. Dust your worktop with the reserved flour. Roll out to make 4 large flatbreads.
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.
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.