Tinolang Manok or Chicken Tinola is a classic Filipino dish. It is a chicken ginger soup based and usually served as main course. This dish was even mentioned in one of our Filipino Christmas song.
Tinolang manok is usually made with sautéed ginger, garlic, onion and chicken. Then, green papaya or sayote is added. It always has leaves in it. Its either, chili leaves or malunggay leaves. Instead of tinolang manok you can also try Pork Ribs Tinola instead.
It is always paired with steamed rice and this soup is even better during rainy days. The best way to eat it is dipping the chicken meat in fish sauce – calamansi – chili sauce or with bagoong – calamansi – chili sauce combo, though I prefer the latter.
Tips
Chicken has its distinct smell which sometime throw you away. The secret, just like cleaning the fish, is salt and vinegar. You just have to rub it with generous amount of salt and vinegar. Then, rinse it with tap water. Want to go further? Remove the skin. That’s what we always do with chicken tinola. Anyway, no body eats those boiled and soggy chicken skin right? Well, that’s in our home.
Want to make your chicken extra flavorful? The secret. Marinate the chicken in fish sauce and ground black pepper for at least 30 minutes. Usually, water is used as broth but using rice wash is nice way to level it up. Just use a fine strainer to remove the dirt.
Ingredients
| 500 grams | Chopped Chicken |
| 3 Tablespoons | Fish Sauce |
| 1/2 teaspoon | Ground Black Pepper |
| 3 Tablespoons | Vegetable Oil |
| 2 pieces | Thumb – sized Ginger, sliced into strips |
| 6 cloves | Garlic, chopped |
| 1 bulb | Onion, chopped |
| 4 cups | Water or Rice Wash |
| 250 grams | Green Papaya, sliced into wedges |
| 1 1/2 cups | Chili Leaves or Dahon ng Sili |
| Fish Sauce | |
| Ground Black Pepper |
Procedure
Thoroughly clean the chicken. Marinate the chicken in fish sauce and ground black pepper for 30 minutes.
Sauté ginger, garlic and onion in vegetable oil. Add the chicken and let it sit for 5 minutes. Dot not stir.
Pour in the rice wash or water and simmer for 30 minutes over low heat.
Add the green papaya and simmer for 5 minutes or until the papaya is cooked but still tender.
Drop in the chili leaves and season with fish sauce and pepper. Simmer until the leaves wither. Alternatively, drop in the leaves and season with fish sauce and black pepper. Switch of the heat and cover the pan for 5 minutes. Serve.
Chicken Tinola
Ingredients
- 500 grams Chopped Chicken
- 3 Tablespoons Fish Sauce
- 1/2 teaspoon Ground Black Pepper
- 3 Tablespoons Vegetable Oil
- 2 pieces Thumb – sized Ginger, cut into strips
- 6 cloves Garlic, chopped
- 1 bulb Onion, chopped
- 4 cups Rice Wash or Water
- 250 grams Green Papaya, sliced into wedges
- 1 1/2 cups Chili Leaves or Dahon ng Sili
- Fish Sauce
- Ground Black Pepper
Instructions
- Thoroughly clean the chicken. Marinate the chicken in fish sauce and ground black pepper for 30 minutes.
- Sauté ginger, garlic and onion in vegetable oil. Add the chicken and let it sit for 5 minutes. Dot not stir.
- Pour in the rice wash or water and simmer for 30 minutes over low heat.
- Add the green papaya and simmer for 5 minutes or until the papaya is cooked but still tender.
- Drop in the chili leaves and season with fish sauce and pepper. Simmer until the leaves wither. Alternatively, drop in the leaves and season with fish sauce and black pepper. Switch of the heat and cover the pan for 5 minutes. Serve.
