Tinolang Manok

To make Tinolang Manok, start by cutting the chicken into serving pieces and preparing the aromatics: slice ginger, mince garlic, and chop onion. Heat cooking oil in a large pot and sauté the garlic, onion, and ginger until fragrant. Add the chicken and cook until slightly browned. Pour in water or chicken broth, add fish sauce, and bring to a boil. Lower the heat to a simmer, cover, and cook for 25-30 minutes until the chicken is tender. Add sliced green papaya or chayote, simmer for another 5-10 minutes, then add chili leaves or malunggay leaves, cooking for an additional 2-3 minutes. Season with salt and pepper, and serve hot with steamed rice.

Yes, Tinolang Manok can be made gluten-free! Just ensure that the fish sauce (patis) you use is gluten-free, as some brands may contain gluten. The rest of the ingredients, including chicken, ginger, garlic, onion, and vegetables, are naturally gluten-free, making this traditional Filipino soup a great option for those with gluten sensitivities.

If you can't find green papaya, chayote is a great substitute for Tinolang Manok. It has a similar texture and mild flavor. Other alternatives include zucchini or even unripe squash, which can also work well in this comforting chicken soup.

To store leftover Tinolang Manok, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, consider freezing it in a freezer-safe container for up to 2-3 months. When reheating, add a little water or broth to maintain the soup's consistency.

Tinolang Manok is best enjoyed with steamed rice, which complements the soup perfectly. You can also serve it with a side of fried fish or grilled meats for a more substantial meal. For a refreshing touch, consider a simple salad or pickled vegetables to balance the flavors of the soup.