Chicken Tinola (Tinolang Manok)

Ingredients

• 30 ml (2 tablespoons)cooking oil
• 3 thumb-sized piecesfresh ginger, cut into strips
• 2 large clovesgarlic, minced
• 1 mediumonion, coarsely chopped
• 907 g (2 pounds)chicken, cut into serving pieces
• 60–75 ml (4–5 tablespoons)fish sauce
• 1.4 litres (6 cups)water
• 2 stalkslemongrass (optional)
• 1chayote or green papaya, cut into wedges
• 240 ml (1 cup)chilli leaves or malunggay leaves

Instructions

1. 1

   Soften the aromatics

   Set a pot over medium heat and sauté the ginger, garlic and onion in the oil until tender.

2. 2

   Add the chicken

   Add the chicken pieces and fish sauce. Cover and simmer for 5 minutes; the chicken will usually release some juices and fat.

3. 3

   Simmer the broth

   Pour in the water and add the lemongrass. Bring to the boil, then reduce the heat, cover the pot and simmer for 20 minutes, or until the chicken is tender.

4. 4

   Cook the chayote

   Add the chayote or green papaya and cook for 5 minutes, or until soft.

5. 5

   Check the seasoning

   Taste the broth and add more fish sauce or salt if needed.

6. 6

   Add the leaves

   Stir in the chilli or malunggay leaves and simmer for 1 minute.

7. 7

   Serve the soup

   Transfer to bowls and serve hot with rice.

What is chicken tinola?

Tinola is a Filipino soup traditionally made with chicken, ginger, a mild-tasting fruit or vegetable and leafy greens. The broth is aromatic and savoury, with fish sauce providing much of its seasoning.

This version follows that comforting combination and keeps the cooking straightforward: soften the aromatics, simmer the chicken, then add the vegetables and greens near the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 436 calories, 29g protein, 6g carbs, 32g fat.

The chicken provides most of the protein and fat, while the rice served alongside supplies most of the meal’s carbohydrates. To balance the bowl, include plenty of broth and vegetables with the chicken and serve a moderate portion of rice.

Build the ginger broth

Ginger: cut it into strips so it can flavour the broth as the chicken simmers. Sauté it with the garlic and onion until tender before adding the meat.

Fish sauce: add the stated amount with the chicken, then taste the finished broth before adding more. Its saltiness varies by brand, so adjust only after the vegetables have cooked.

Choose the vegetable

Chayote: cut it into wedges and cook until soft but still holding its shape. It has a mild flavour that sits comfortably in the ginger broth.

Green papaya: use it in place of chayote, cutting it into wedges of similar size. The recipe gives the same five-minute cooking window, so check for softness before serving.

Keep the chicken tender

Covered simmer: after the pot comes to the boil, lower the heat and keep it covered for the 20-minute simmer. A gentle simmer cooks the chicken while keeping the broth from reducing too quickly.

Doneness: check that the chicken is tender before moving on to the chayote or papaya. The recipe’s timing is a guide; the size of the pieces can affect how quickly they cook.

Add the greens last

Chilli or malunggay leaves: stir them in right at the end and simmer for only 1 minute. This brief cooking time lets the leaves wilt into the hot soup without keeping them on the heat for long.

Lemongrass: it is optional, but it adds another fragrant note to the broth. Add the stalks with the water, as directed, so they can infuse during the chicken’s simmer.

Serve it as a meal

Rice: serve the hot soup with rice, as the recipe suggests. Rice makes the broth part of a more substantial bowl and pairs well with its savoury flavour.

For a simple serving, ladle chicken, vegetables and broth together so each bowl gets a mix of the ingredients. Remove the lemongrass stalks if they are still in the pot.

Recipe notes & tips

• Cut the ginger into strips before heating the oil so it is ready to sauté with the garlic and onion.
• Let the chicken simmer covered so it has time to become tender in the broth.
• Cut the chayote or papaya into evenly sized wedges to help them cook at a similar rate.
• Taste the soup before adding extra fish sauce or salt.
• Add the leafy greens only for the final minute of simmering.
• Serve the soup hot with rice, as directed.

Variations

• Use green papaya: swap it for the chayote and cook the wedges until soft.
• Skip the lemongrass: leave it out for a simpler ginger-forward broth.
• Choose malunggay: use malunggay leaves instead of chilli leaves for the leafy addition.
• Adjust the seasoning: add fish sauce or salt to taste once the soup is cooked.
• Serve with rice: pair the hot soup with rice for a more filling meal.

Common mistakes to avoid

• Adding greens too early: they cook quickly, so stir them in only for the final minute.
• Overcooking the vegetables: check the chayote or papaya after 5 minutes and stop once soft.
• Boiling hard throughout: lower the heat after the broth boils and simmer the chicken covered.
• Seasoning without tasting: check the broth first, then add more fish sauce or salt if needed.
• Cutting uneven wedges: make the chayote or papaya pieces similar in size so they soften evenly.

How to store

Refrigerate cooled leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until steaming hot throughout, adding a little water if the broth has reduced.

Frequently asked questions