Tinolang Manok (Filipino-style Chicken Soup)

Tinolang Manok (Filipino-style Chicken Soup)There’s nothing more comforting than a bowl of steaming chicken soup on a cold day. Now that the weather is getting colder, I am making more soups than ever which include family favorites like borscht, sotanghon soup, egg flower soup, and light chicken soup just to name a few.

Today’s recipe, chicken tinola, is a classic Filipino soup made from bone-in chicken meat simmered in a ginger-based broth with added vegetables traditionally green papaya cut into wedges and handful or two of pepper or malunggay (moringa) leaves.

In Philippines, these greens are readily available since Filipinos usually grow them right in their backyard. But for transplants like me who now lives abroad, I don’t have access to them all the time resorting to substitution of similar ingredients. It doesn’t affect the quality or the taste of the dish very much so it’s okay.

I used chayote instead of green papaya and spinach for malunggay or pepper leaves. This is a hearty soup that you and your family will enjoy.

Prep Time: 10 minutes
Cooking Time: 40 minutes

Yields: 6 servings

Ingredients: Tinolang Manok (Filipino-style Chicken Soup) 02
2 lbs (1 kilo) bone-in chicken meat, cut into serving pieces (You can remove the skin if you want)
2 medium-size chayote
1 bunch spinach
1 small onion
2 cloves garlic
1 thumb-size ginger
1 Knorr chicken cube
1 tbsp fish sauce
½ tsp salt
6 cups of water
2 tbsp cooking oil, for sautéing

Tools You Need:
Knife
Cutting board
Large cooking pot

Procedure:
1. Peel chayote, cut in half and remove seeds, then cut into wedges.

Tinolang Manok (Filipino-style Chicken Soup) 032. Peel ginger, and slice thinly.Tinolang Manok (Filipino-style Chicken Soup) 043. Peel garlic and mince. Similarly, peel and slice onion.Tinolang Manok (Filipino-style Chicken Soup) 054. Heat cooking pot on medium high and add oil. Throw in onions and garlic and sauté until garlic has browned a bit and onions are fragrant and become translucent, about 2 minutes.Tinolang Manok (Filipino-style Chicken Soup) 065. Add ginger and sauté for a minute.Tinolang Manok (Filipino-style Chicken Soup) 076. Add chicken meat and salt. Saute for about 3 minutes.Tinolang Manok (Filipino-style Chicken Soup) 087. Pour in fish sauce and mix.Tinolang Manok (Filipino-style Chicken Soup) 098. Add water, chicken cube, and chayote wedges then stir.Tinolang Manok (Filipino-style Chicken Soup) 10 Tinolang Manok (Filipino-style Chicken Soup) 11 Tinolang Manok (Filipino-style Chicken Soup) 129. Cover pot and bring to a boil. Once boiling, turn down heat to medium low and simmer for 30 minutes, stirring once or twice to evenly distribute flavor.Tinolang Manok (Filipino-style Chicken Soup) 1310. Once chicken and chayote are thoroughly cooked, add spinach and cook for another minute.Tinolang Manok (Filipino-style Chicken Soup) 1511. Remove from heat and ladle soup into individual bowls and serve with rice.Tinolang Manok (Filipino-style Chicken Soup) 16

Tinolang Manok (Filipino-style Chicken Soup)
 
Prep time
Cook time
Total time
 
A classic Filipino soup made from bone-in chicken meat simmered in a ginger-based broth with added vegetables.
Author:
Recipe type: Soups
Cuisine: Filipino
Serves: 6 servings
Ingredients
  • 2 lbs (1 kilo) bone-in chicken meat, cut into serving pieces (You can remove the skin if you want)
  • 2 medium-size chayote
  • 1 bunch spinach
  • 1 small onion
  • 2 cloves garlic
  • 1 thumb-size ginger
  • 1 Knorr chicken cube
  • 1 tbsp fish sauce
  • ½ tsp salt
  • 6 cups of water
  • 2 tbsp cooking oil, for sautéing
Instructions
  1. Peel chayote, cut in half and remove seeds, then cut into wedges.
  2. Peel ginger, and slice thinly.
  3. Peel garlic and mince. Similarly, peel and slice onion.
  4. Heat cooking pot on medium high and add oil. Throw in onions and garlic and sauté until garlic has browned a bit and onions are fragrant and become translucent, about 2 minutes.
  5. Add ginger and sauté for a minute.
  6. Add chicken meat and salt. Saute for about 3 minutes.
  7. Pour in fish sauce and mix.
  8. Add water, chicken cube, and chayote wedges then stir.
  9. Cover pot and bring to a boil. Once boiling, turn down heat to medium low and simmer for 30 minutes, stirring once or twice to evenly distribute flavor.
  10. Once chicken and chayote are thoroughly cooked, add spinach and cook for another minute.
  11. Remove from heat and ladle soup into individual bowls and serve with rice.

 

2 Comments

  1. lalaine October 24, 2014
    • Mia S October 28, 2014