Filipino

Tinolang Manok

Name: Tinolang Manok
Total time: 45 min
Yield: 5 servings
Cuisine: Filipino
Ingredients: 2 lbs bone-in chicken (preferably thighs or a whole cut-up chicken); 2 thumbs ginger, julienned; 1 small green papaya (or chayote), peeled, seeded, and cut into wedges; 1 cup chili leaves (dahon ng sili) or spinach; 2 tbsp fish sauce (patis); 1 onion, chopped, and 4 cloves garlic, minced; 6 cups water or light chicken broth

A comforting ginger-based chicken soup with green papaya and chili leaves.

45 minutes

Serves 5

Lunch/Dinner

Contains common allergens

Fish Seafood

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Instructions

5 steps

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.

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