Go Back Email Link
+ servings
Chicken tinola- Chicken pieces, chopped chayote, and chicken broth, garnished with chopped parsley and a slice of lime in a light blue bowl .

Filipino Tinolang Manok (Chicken Tinola)

This is one of the most comforting gingery and flavourful soup that can rival American chicken soup that both helps to heal and gives warmth when we needed the most.
No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 48 minutes
Servings: 6
Calories: 312kcal

Equipment

  • Medium stockpot, Torch (optional)

Ingredients  

  • Tablespoon Canola oil
  • 1 ½ Ounces Fresh ginger, 2 thumb size
  • 1 Small Cooking onion
  • 3 Cloves Garlic
  • 1 Stem Lemongrass, Cut into 2 inches long and pound using the back of your knife.
  • 3.5 Pounds whole Chicken or Chicken pieces
  • 2 Teaspoon Fish sauce(optional)
  • 1 Small Green Papaya (optional)
  • 3 Chayote (optional)
  • 1 Bunch Parsley
  • 6 Cups Water
  • ½ Teaspoon Salt
  • 1 Teaspoon Freshly ground black pepper

Lime slices to serve

    Instructions

    • >Wash and peel the ginger then crush using the back of your knife.
      >Peel and thinly slice the onion.
      >Peel and mince the garlic.
      >Cut the lemongrass into two inches long and pound using the back of your knife.
      >Coarsley chop the parsley including the stems

    Method one, using a whole chicken and blow torch.

    • Turn on the blow torch against the chicken until slightly blacked then fraction into serving pieces.
    • Add the oil to a medium stockpot and turn the heat to medium-high heat. Add the ginger and onion and cook until it smells fragrant for about 2 minutes. Add the lemongrass, garlic, and chicken pieces and saute for another 3 minutes. Add water into the pot and turn the heat high to boil. Put the lid on slightly ajar and lower the heat to medium-low, continue simmering for another 30 minutes.
    • When the chicken pieces are nicely tender but not falling apart, add the chunky papaya and or chayote, and fish sauce. Turn the heat to medium-high and let it simmer for another 8-10 minutes or when the vegetables are soft with a little bite at the middles (aldente). Turn off the heat and add parsley, salt, and pepper to taste. Serve while hot with a squeeze of lime juice and rice on the side.

    Method two using chicken pieces

    • Add oil in the pot over medium-high heat until hot. Add the chicken pieces and sear to brown all the sides. Transfer the browned chicken to a plate.
    • Using the same pot, add the ginger and onions and cook for 2 minutes until it smells fragrant. Add the lemongrass, garlic, and the browned chicken, and continue sauteing for another 2 minutes. Add water and bring to boil. Lower the heat to medium-low, put the lid on slightly ajar, and let it simmer for 30 minutes. Add the chunky papaya and or chayote if both using and fish sauce. Bring back to simmer and continue cooking for another 8 to 10 minutes or until the vegetables are tender. Add salt and pepper to taste. Turn off the heat and add parsley.
    • Serve while still hot with a squeeze of lime juice and rice on the side.

    Notes

    *Green papaya and chayote are interchangeable or use two if both are available.
    *Parsley are treated as vegetables not garnish, you can also use spinach, malunggay if available, or bokchoy instead if preferred.
    Category: Main Course
    Cuisine: Filipino
    Keyword: Chayote, Gingery, papaya, Tinola

    Nutrition

    Calories: 312 kcal (16%)Carbohydrates: 9 g (3%)Protein: 25 g (50%)Fat: 19 g (29%)Saturated Fat: 6 g (38%)Trans Fat: 1 gCholesterol: 95 mg (32%)Sodium: 462 mg (20%)Potassium: 475 mg (14%)Fiber: 2 g (8%)Sugar: 3 g (3%)Vitamin A: 1221 IU (24%)Vitamin C: 35 mg (42%)Calcium: 57 mg (6%)Iron: 2 mg (11%)
    Did you make this recipe?Mention @cookmejoyathome or tag #cookmejoy on Instagram so we can admire your masterpiece!🌟