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Chicken Tinola
A comforting and healthy Filipino chicken soup, known for its aromatic ginger broth and tender chicken, often enhanced with green papaya and leafy greens.
🧂 Ainekset
- 1 kg Chicken pieces(Bone-in, skin-on pieces like thighs and drumsticks are recommended for more flavor. Cut into serving sizes.)
- 300 g Green papaya(Peeled, seeded, and cut into 1-inch cubes. If green papaya is unavailable, chayote squash can be used as a substitute.)
- 50 g Fresh ginger(Peeled and thinly sliced or roughly chopped. A generous amount is key to the soup's signature flavor.)
- 2 cups Malunggay (Moringa) leaves or chili leaves (dahon ng sili)(Washed thoroughly. Malunggay leaves are preferred for their nutritional value, but chili leaves add a subtle peppery note.)
- 3 tbsp Fish sauce (patis)(Or to taste. This is the primary seasoning for the soup.)
- 8 cups Water or chicken broth(Water is traditional, but chicken broth can add extra depth of flavor.)
- 4 cloves Garlic(Minced or smashed.)
- 1 medium Onion(Quartered.)
- 2 tbsp Cooking oil(Vegetable oil or other neutral oil.)
👨🍳 Ohjeet
- 1
Prepare the aromatics and chicken. Peel and thinly slice or roughly chop the ginger. Mince or smash the garlic cloves. Quarter the onion. Wash the chicken pieces.
⏱️ 5 minutes - 2
Sauté the aromatics. Heat the cooking oil in a large pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the sliced ginger, minced garlic, and quartered onion. Sauté until fragrant, about 1-2 minutes, until the garlic is lightly golden and the ginger is aromatic.
⏱️ 2 minutes - 3
Sear the chicken. Add the chicken pieces to the pot and sear them on all sides until lightly browned. This step helps to develop flavor and a better texture.
⏱️ 5 minutes - 4
Add liquid and simmer. Pour in the water or chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently. Skim off any scum or impurities that rise to the surface during the initial boiling phase.
⏱️ 30 minutes - 5
Add the green papaya. Add the cubed green papaya to the pot. Continue to simmer, covered, until the papaya is tender but not mushy, about 10-15 minutes. The papaya should yield easily when pierced with a fork.
⏱️ 15 minutes - 6
Add the greens and season. Stir in the malunggay or chili leaves. Cook for just 1-2 minutes until the leaves are wilted. Season the soup with fish sauce to taste. Start with 3 tablespoons and add more if needed.
⏱️ 2 minutes - 7
Serve hot. Ladle the Chicken Tinola into bowls, ensuring each serving has chicken, papaya, and broth. Serve immediately with steamed rice.
⏱️ 1 minute
💡 Ammattilaisvinkit
- ✓The key to a flavorful Tinola is the generous use of fresh ginger.
- ✓For a clearer broth, skim off any impurities that rise to the surface during simmering.
- ✓Adjust the amount of fish sauce to your preference for saltiness.
- ✓Serve piping hot with a side of steamed white rice for a complete meal.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Substitute green papaya with chayote squash (sayote) or even daikon radish.
- Add a few bird's eye chilies (siling labuyo) for a spicy kick.
- Some variations include adding a small amount of toasted garlic for extra aroma.