Tinolang Manok
A comforting ginger-based chicken soup with green papaya and chili leaves.
Contains common allergens
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Instructions
- 1
Sauté Aromatics: In a large pot, heat 1 tablespoon of cooking oil over medium heat. Sauté the ginger for 2 minutes until fragrant, then add the garlic and onions, cooking until translucent.
- 2
Brown the Chicken: Add the chicken pieces to the pot. Stir-fry for about 5 minutes until the chicken changes color and lightly browns on the outside.
- 3
Season and Simmer: Drizzle the fish sauce over the chicken and cook for another 2 minutes. Pour in the water or broth and bring to a rolling boil. Lower the heat, cover, and gently simmer for 25-30 minutes, skimming any scum that floats to the surface.
- 4
Cook the Papaya: Add the green papaya wedges to the simmering broth. Cook for another 8-10 minutes until the papaya is tender but still holds its shape.
- 5
Wilt the Leaves: Turn off the heat. Stir in the chili leaves (or spinach), cover the pot, and let it sit for 2 minutes so the leaves wilt in the residual heat. Serve piping hot with rice.
Plan it in Listahan
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