Tinola is a ginger and onion based soup with chicken as the usual main ingredient. Chicken tinola is an authentic Filipino main dish and best complimented with green papaya wedges (an alternative is chayote) and chili pepper leaves. As a traditional dish, the chicken is usually cooked in low heat for quite some time to bring out the natural flavor. This dish is best served during cold and rainy weather because of the warming effect of the soup. The secret in making a good chicken tinola is to simmer the chicken for longer periods of time. This will let all the flavor of the chicken come out and it also makes the chicken tender. You can also use malunggay leaves instead of pepper leaves (or even both) to maximize the health benefits.
Tinolang Manok (Chicken in Ginger Broth.)
Prep time:
Cook time:
Total time:
Yield: 4 Servings
Ingredients
3 pounds whole chicken, cut into serving pieces
1 small green papaya, pared, seeded and cut into 2-inch wedges
2 thumb-sized fresh ginger, peeled and julienned
2 to 3 cloves garlic, peeled and minced
1 small onion, peeled and sliced thinly
1 tablespoon fish sauce
1 bunch fresh spinach leaves, stems trimmed
5 cups water
1 tablespoon oil
salt and pepper to taste
Instructions
In a pot over medium heat, heat oil. Add onions, ginger and garlic and cook until limp and aromatic.
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 waterr and bring to a boil, skimming any impurities that may float to top. Lower hea, 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 cook until just wilted. Serve hot.
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