Basically, tinola is a ginger and onion based soup with chicken as the usual main ingredient. This authentic Filipino main dish and best complimented with green papaya wedges (an alternative is chayote) and chili pepper leaves. The traditional recipe cooks it on low heat to bring out the natural flavor. Perfect to serve during cold and rainy weather because of the warming effect of the soup. Also, this tinolang manok is commonly consumed with white rice during lunch or dinner. One of the secret in making a good chicken tinola is to simmer the chicken for longer periods of time. Making the chicken tender while at the same time letting out the flavor of it. Adding papaya, hot pepper leaves and ginger can also be a good idea for health purposes aside from enhancing the flavor of the soup. Keep warm using this recipe, try it now!
- 1 whole chicken, cut into serving pieces
- 1/2 pc small green papaya, cut into wedges
- 1 tbsp garlic, chopped
- 1 medium-sized onion, chopped
- 1 ginger, sliced
- Hot pepper leaves
- 1 chicken broth cube
- 36 ounces rice washing
- 2 tbsp fish sauce
- 3 tbsp oil
- salt & pepper
How to cook Tinolang Manok Recipe:
- Sauté the ginger, onion & garlic.
- Put-in the chicken and cook until color turns light brown.
- Pour-in the rice washing & fish sauce. Mix well and simmer for 45 minutes.
- Add the green papaya wedges and simmer for another 5 minutes.
- Finally, add salt, pepper, chicken broth cube & hot pepper leaves.
- Serve hot and enjoy your tinolang manok!