Tinolang manok or chicken ginger stew is a clear chicken soup dish that almost all Filipino families cook and serve for lunch or dinner. Tinola is tasty dish made by boiling chicken sautéed in ginger and adding vegetables and spices. It is best eaten hot as soup or eaten with steamed white rice and seasoned with patis (fish sauce) and chilli. It is a very light dish and refreshing, a simple broth with chicken, chili leaves, green papaya, and malunggay leaves. It is a favorite home-style dish in the Philippines, and if you happen to go to the farm especially in the Visayas region, a steaming bowl of tinolang manok is always the main dish served.
Tinolang Manok (Chicken Ginger Stew) Recipe
- 1 kilo whole chicken, cut into pieces.
- 1 small young unripe papaya or sayote, cut into small pieces.
- 2 tablespoons ginger, crushed and slliced into strips
- 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves (spinach can also be used)
- 1 liter of water
- 5 garlic cloves, minced
- 1 red onion, diced
- 4 tablespoons oil
- 2 tablespoons patis (fish sauce), or use salt instead
- A small portion of lemon grass (small knot)
1. In a stock pot, heat oil and sauté garlic, onion and ginger.
2. Add water and the chicken.
3. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
4. Season with patis or salt.
5. Add papaya and lemon grass. Simmer for an additional 5 minutes or until papaya softens but not overcooked.
6. Add the chili leaves and malunggay leaves then turn off the heat.
7. Serve steaming hot on a bowl with plain rice on the side.
Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.
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