Tinolang Manok (Filipino Chicken Ginger Soup)
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
275 kcal
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Course
Main Course, Soup
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Cuisine
Filipino
Tinolang Manok (Filipino Chicken Ginger Soup)
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A soul-warming Filipino soup featuring tender chicken, green papaya, and fresh greens in a ginger-infused broth. This traditional comfort food brings together the perfect balance of healthy ingredients and heartwarming flavors.The term "Tinola" refers to the cooking method of stewing meat in ginger broth, while "Manok" means chicken in Filipino.
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Ingredients
For the Soup Base:
- 1 whole chicken 3-4 lbs, cut into serving pieces (Manok na hinati-hati)
- 2 thumb-sized ginger Luya, julienned
- 1 small onion Sibuyas, thinly sliced
- 3 cloves garlic Bawang, minced
- 2 tablespoons fish sauce Patis
- 1 tablespoon cooking oil
- 5 cups water
- salt and pepper to taste
Vegetables:
- 1 small green papaya Papaya, cut into 2-inch wedges
- 1 bunch fresh spinach Espinaca or moringa leaves (Malunggay)
- 2-3 pieces hot green chilies Siling Haba - optional
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Instructions
- Start by gathering all your ingredients and cutting your chicken into serving pieces (ihanda ang lahat ng sangkap at hiwain ang manok). Set your stove to medium heat (katamtamang init) and place a large pot or Dutch oven over the heat. Pour in one tablespoon of cooking oil and allow it to warm up.
- Once the oil is hot, add your julienned ginger (luya). Let it cook for 2-3 minutes until the kitchen fills with its aroma. This step is crucial for developing the soup's signature flavor, so don't rush it (huwag madaliin ang paggisa ng luya). The ginger should become fragrant and slightly softened.
- Add your sliced onions and minced garlic to the pot. Cook them with the ginger until the onions become translucent and soft, about 3-4 minutes. Stir occasionally to prevent any burning.
- Now add your chicken pieces to the pot. Cook them for 5-7 minutes, turning occasionally, until they're lightly browned on all sides (hanggang magkaroon ng bahagyang kulay). The chicken's internal temperature should reach 165°F/74°C for food safety.
- Pour in two tablespoons of fish sauce (patis) and let it cook for 1-2 minutes. This develops a deeper flavor (para lumalalim ang lasa). Add 5 cups of water and bring the mixture to a boil at 212°F/100°C (pakuluin).
- Once boiling, lower the heat to maintain a gentle simmer (pahinain ang apoy). Cover the pot and let it cook for 30-35 minutes, or until the chicken is tender enough that it easily pulls away from the bone (hanggang lumambot ang manok). Occasionally skim off any scum that rises to the surface (alisin ang bumubulang mantika sa ibabaw).
- Add your papaya wedges to the pot. Cook them for 3-5 minutes until they're tender but still hold their shape (hanggang lumambot ang papaya pero hindi masyadong malambot). Test with a fork – it should pierce easily but not fall apart.
- Taste your broth and season with salt and pepper as needed (timplahan ng asin at paminta). The soup should be flavorful but not too salty, as diners can add more fish sauce at the table.
- Finally, add your moringa leaves or spinach (malunggay) to the pot. Let them cook just until they wilt, about 1-2 minutes. Don't overcook the greens as they can become too soft (huwag lutuin ng matagal ang dahon).
- Your Tinolang Manok is ready when the broth is clear and golden with small beads of oil on top, the chicken is fall-off-the-bone tender, the papaya is soft but intact, and the greens are just wilted. Serve hot with steamed rice and additional fish sauce on the side (ihain ng mainit kasama ng kanin at patis).
- To store, let the soup cool completely then transfer to an airtight container. It will keep in the refrigerator for up to three days (maitatago sa ref ng tatlong araw). When reheating, do so slowly over medium heat until the internal temperature reaches 165°F/74°C. Add fresh greens if needed, as they don't reheat well.
Notes
- Always use native chicken (native na manok) for the most authentic flavor
- Don't skip the ginger - it's the soul of tinola
- Scrape off scum as it boils for a clearer broth
- Keep the heat low after boiling to prevent the meat from toughening
- Add the greens last to maintain their nutrients
Nutrition Information
Show Details
Calories
275kcal
(14%)
Carbohydrates
8g
(3%)
Protein
32g
(64%)
Fat
15g
(23%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Sodium
680mg
(28%)
Potassium
35mg
(1%)
Fiber
3g
(12%)
Sugar
0.4g
(1%)
Vitamin A
2300IU
(46%)
Vitamin C
45mg
(50%)
Calcium
17mg
(2%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 32g | 64% |
| Fat | 15g | 23% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 680mg | 28% |
| Potassium | 35mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 0.4g | 1% |
| Vitamin A | 2300IU | 46% |
| Vitamin C | 45mg | 50% |
| Calcium | 17mg | 2% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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