Tinolang Manok is a classic Filipino chicken soup and one of the easiest soup to make. The fragrant and flavorful ginger gives this dish the savory taste that makes you wanting more. This simple and delicious soup is packed with healthy ingredients that is beneficial to your health.
When I was a teenager, my dad insisted that my mom taught me basic cooking. First, I learned how to make rice and second was Chicken Tinola.
Lately, I am feeling under the weather due to allergies. I am congested and craving for something with ginger. Ginger is my go-to spice when I am in this mood. When I was working and spring time hits, I used to take slices of ginger to help soothe my scratchy throat and at the same time quiet my annoying cough.
I was at the Asian store yesterday and bought a bunch of stuff and lots of ginger. Of course, I forgot to get turmeric. Another great spice that helps with inflammation.
Anyway, soup really sounds good right now and Tinolang Manok is something I can quickly prepare. I can’t wait to have this soup, as the aroma of sauteing onion, garlic and ginger was wafting out of my kitchen.
What are the Ingredients of Tinolang Manok?
With a few basic ingredients you can have this healthy delicious soup in no time.
- Fish Sauce
- Chayote or Sayote
Note: You can add whatever vegetable you desire. Raw papaya is another classic ingredient in Tinolang Manok Recipe. I have spinach, so I added that too. Malunggay or moringa leaves will work well with this soup too.
How to Cook Chicken Tinola?
Really easy! Saute onion, garlic and ginger until fragrant. Add chicken and cook until both sides are golden. Stir-in fish sauce. Add water. Simmer mixture over medium-low heat for about 30 minutes or until chicken meat is tender. Add the chayote and cook until tender yet crisp. Don’t overcook chayote as it can turn mushy. Before turning off the heat, season with salt or fish sauce and toss-in spinach. Remove from heat.
Tips on Cooking Chicken Tinola
- Yes, you can use chicken breast but it is more flavorful if you cook with chicken bones. When making soup, I always cook with bones. In this recipe, I used chicken thigh cut into smaller pieces.
- Before cooking, I trimmed the extra fat in chicken but I left the top skin as it adds flavor to the soup. Also, while washing the chicken meat I removed the slimy stuff between the skin and meat.
- Cook onion, garlic and ginger until golden and aromatic but not burnt. Chicken infused with these flavors is so savory.
- Don’t overcook whatever vegetable you add to this soup.
- 1 small onion chopped
- 4 cloves garlic minced
- 1 ½ thumb-sized ginger julienne
- 1 ½ pound chicken thigh cut into smaller pieces
- 1 ¼ tablespoons fish sauce
- 4 cups water
- 1 large chayote peeled, sliced and remove seed
- 2 to 3 cups baby spinach
- salt or fish sauce to taste
In a pot, heat oil over medium heat.
Saute onion until soft and translucent.
Add garlic and cook until golden.
Add ginger. Cook until golden and fragrant.
Toss-in chicken pieces. Cover and simmer for a few minutes until it renders chicken juice. Note: I like to cook the chicken skin until both sides are golden.
Stir-in fish sauce. Simmer for another minute.
Add water and bring to a boil. Reduce heat once it starts boiling and cover pot until chicken meat is tender.
Toss-in chayote and cook for 4 minutes. Use a fork to check if chayote is already soft.
Season with salt or fish sauce, if needed.
Add spinach and cook until slightly wilted.
Turn off heat and serve hot.