Tinolang Manok
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4 Servings
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Calories
513 kcal
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Course
Main Course
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Cuisine
Filipino
Tinolang Manok
Description
Tinolang Manok highlights chicken pieces cooked gently in a broth infused with aromatic ginger, garlic, and onions. The addition of fish sauce enriches the broth's umami without overpowering the delicate flavors. Green papaya wedges contribute a mild sweetness and slight crispness when cooked until tender but not mushy. Fresh spinach leaves are added near the end, wilting into the broth to provide texture and color contrast. This soup has a light, clear broth that showcases the simplicity and freshness of its ingredients.
The cooking method involves sautéing aromatics before lightly browning the chicken, then simmering for a good 30 to 35 minutes to develop flavor and cook the meat thoroughly. Finally, vegetables are added sequentially to maintain their texture and freshness. Seasoning adjustments are made at the end to suit taste preferences.
Tinolang Manok is commonly served hot and works well as a standalone meal or paired with steamed rice. Its clear broth and mild flavor make it easy to digest and comforting during cooler days or when a lighter meal is desired.
Ingredients
- 1 tablespoon canola oil
- 1 onion small, peeled and sliced thinly
- 3 cloves garlic peeled and minced
- 2 fresh ginger thumb-sized
- 1 whole chicken 3 to 4 pounds, cut into serving pieces
- 2 tablespoons fish sauce
- 5 cups water
- 1 green papaya small, pared, seeded and cut into 2-inch wedges
- 1 bunch spinach fresh leaves, stems trimmed
- salt to taste
- black pepper to taste
Instructions
- In a pot over medium heat, heat oil. Add onions, ginger, and garlic and cook until softened.
- Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear.
- Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
- Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
- Add papaya and cook for about 3 to 5 minutes or until tender yet crisp.
- Season with salt and pepper to taste.
- Add spinach and push down into broth. Cook until just wilted. Serve hot.
Notes
- Cut chicken into uniform pieces to ensure even cooking.
- Skim off any foam or scum while boiling to keep the broth clear and clean-tasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 16g | 5% |
| Protein | 39g | 78% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 143mg | 48% |
| Sodium | 930mg | 39% |
| Potassium | 1062mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 8959IU | 179% |
| Vitamin C | 76mg | 84% |
| Calcium | 143mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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