Tinolang Manok
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Onion, sliced — 1
- Garlic, minced — 3 cloves
- Ginger, julienned — 2 tbsp
- Green papaya, peeled and sliced — 1 (or substitute chayote)
- Chili leaves or spinach — 140 g (5 oz)
- Fish sauce — 2 tbsp
- Oil — 2 tbsp
- Water — 1.4 L (48 fl oz)
- Salt and pepper — to taste
Method
- Heat the oil in a large pot and sauté the onion, garlic and ginger until fragrant.
- Add the chicken and cook until lightly browned.
- Add the fish sauce and water, and bring to a boil.
- Reduce to a simmer and cook for 25–30 minutes until the chicken is tender.
- Add the green papaya and simmer for 8–10 minutes until tender.
- Add the chili leaves or spinach and cook for a final 2 minutes until wilted.
- Season with salt and pepper before serving hot with rice.
Introduction: A light, ginger-infused chicken soup with green papaya and chili leaves, a comforting, gentle Filipino everyday dish.
Cultural Background: Tinola is a beloved home-cooked comfort soup across the Philippines, its warming ginger broth and simple vegetables reflecting the country's practical, nourishing everyday cooking, often made when someone is feeling under the weather.
Tips: Sauté the ginger thoroughly at the start, as it's the foundational flavour of this comforting soup. Add the leafy greens only at the very end so they retain their colour and don't overcook.
Variations: Add a few small chilies for a little heat, a popular regional touch. Use chayote in place of green papaya if it's more readily available.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium heat until warmed through.
FAQs:
Q: Is tinola considered a comfort food?
A: Yes, its light, warming, ginger-forward broth makes it a common dish prepared when someone is feeling unwell or simply wants something gentle and nourishing.
Q: What are chili leaves?
A: The leaves of the chili pepper plant, used as a leafy green vegetable in Filipino cooking, distinct from the spicy fruit itself.
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Onion, sliced — 1
- Garlic, minced — 3 cloves
- Ginger, julienned — 2 tbsp
- Green papaya, peeled and sliced — 1 (or substitute chayote)
- Chili leaves or spinach — 140 g (5 oz)
- Fish sauce — 2 tbsp
- Oil — 2 tbsp
- Water — 1.4 L (48 fl oz)
- Salt and pepper — to taste
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