Tinolang Manok

🧂 Ingredients

• 1 kg Chicken(Cut into serving pieces. Bone-in, skin-on pieces like thighs and drumsticks are recommended for more flavor, but you can use a whole chicken cut into pieces.)
• 5 cm Ginger(Peeled and thinly sliced or julienned. More can be added for a stronger ginger flavor.)
• 1 medium Onion(Peeled and quartered or roughly chopped.)
• 4 cloves Garlic(Peeled and smashed.)
• 8 cups Water or Chicken Broth(Water is traditional for a clear broth, but chicken broth adds extra depth of flavor.)
• 300 g Green papaya(Peeled, seeded, and cut into bite-sized cubes or wedges. If green papaya is unavailable, chayote (sayote) can be used as a substitute.)
• 2 cups Chili leaves or Moringa leaves(Fresh leaves, washed. If using moringa, the stems should be removed. Spinach or malunggay leaves are common substitutes.)
• 3-4 tbsp Fish sauce (Patis)(Adjust to taste. This is the primary seasoning.)
• to taste Salt(Optional, to further adjust seasoning.)
• 1 tsp Black peppercorns(Optional, for added aroma and subtle spice.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Peel and thinly slice or julienne the ginger. Peel and quarter the onion. Peel and smash the garlic cloves. Wash the chili or moringa leaves.

   ⏱️ 5 minutes
2. 2

   Sauté aromatics: Heat a large pot or Dutch oven over medium-high heat. Add a tablespoon of neutral oil (optional, if chicken is very lean). Add the sliced ginger, onion quarters, and smashed garlic. Sauté for 2-3 minutes until fragrant and the onion starts to soften.

   ⏱️ 3 minutes
3. 3

   Sear the chicken: Add the chicken pieces to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes. This step adds depth of flavor.

   ⏱️ 7 minutes
4. 4

   Add liquid and simmer: Pour in the water or chicken broth. Add the fish sauce and optional black peppercorns. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently.

   ⏱️ 25-35 minutes
5. 5

   Cook the papaya: Add the cubed green papaya to the simmering broth. Continue to simmer, covered, for another 10-15 minutes, or until the papaya is tender but not mushy. You can test tenderness by piercing with a fork.

   ⏱️ 10-15 minutes
6. 6

   Add greens and season: Stir in the chili leaves (or moringa). Cook for just 1-2 minutes until the leaves are wilted. Taste the broth and adjust seasoning with more fish sauce or salt if needed.

   ⏱️ 2 minutes
7. 7

   Serve hot: Ladle the Tinolang Manok into bowls, ensuring each serving has chicken, papaya, and broth. Serve immediately.

   ⏱️ N/A

💡 Pro Tips

• ✓The generous amount of ginger is crucial for the signature flavor of Tinolang Manok.
• ✓This soup is traditionally believed to have healing properties due to the ginger and nutritious greens.
• ✓Using bone-in, skin-on chicken pieces will yield a richer, more flavorful broth.
• ✓Don't overcook the chili leaves or moringa; they should be just wilted to retain their nutrients and fresh flavor.

🔄 Variations

• Substitute green papaya with chayote (sayote) for a similar texture and mild flavor.
• Add a small amount of malunggay (moringa) pods for an authentic touch, if available.
• For a spicier version, add a fresh chili pepper (siling haba) during the simmering stage.

🥗 Nutrition

Per serving