A traditional Filipino chicken soup with ginger, green papaya, and chili leaves.
Ingredients
- 1piecewhole chicken, cut into serving pieces
- 1piecethumb-sized ginger, sliced into thin strips
- 4clovegarlic, minced
- 1piecemedium onion, chopped
- 5cupswater or chicken broth
- 2tbspfish sauce (patis)
- 1piecegreen papaya or chayote, peeled and sliced
- 2cupschili leaves (dahon ng sili) or malunggay leaves
- 2tbspcooking oil
- 1dashsalt and pepper to taste
How to make Tinolang Manok
Prepare the Ingredients
Cut the chicken into serving pieces.
Slice the ginger into thin strips, mince the garlic, and chop the onion.
Peel and slice the green papaya or chayote.
Saute the Aromatics
In a large pot, heat the cooking oil over medium heat.
Sauté the garlic, onion, and ginger until they are fragrant and the onions become translucent.
Cook the Chicken
Add the chicken pieces to the pot.
Cook until the chicken is slightly browned, about 5-7 minutes.
Add the Liquid
Pour in the water or chicken broth.
Add the fish sauce.
Bring the mixture to a boil, then lower the heat to a simmer.
Cover the pot and cook for about 25-30 minutes, or until the chicken is tender.
Add the Vegetables
Add the sliced green papaya or chayote to the pot.
Continue to simmer for another 5-10 minutes, or until the vegetables are tender.
Final Touches
Add the chili leaves or malunggay leaves.
Cook for an additional 2-3 minutes, just until the leaves are wilted.
Season with salt and pepper to taste.
Serve
Serve hot with steamed rice.
Tips & Tricks
For a richer flavor, use chicken broth instead of water.
You can substitute green papaya with chayote if it's not available.