📝 About This Recipe
Tinolang Manok is the quintessential Filipino soul food, a ginger-infused chicken soup that has warmed hearts for generations. This dish celebrates the aromatic power of fresh ginger and the savory depth of fish sauce, creating a clear, light broth that is both invigorating and soothing. Featuring tender chicken, wedges of green papaya, and fresh chili leaves, it is a masterclass in balancing simple, rustic ingredients to create a deeply nourishing meal.
🥗 Ingredients
Aromatics and Base
- 2 tablespoons Vegetable oil (or any neutral oil)
- 3 inch piece Ginger (peeled and sliced into thin matchsticks (julienned))
- 5 cloves Garlic (minced)
- 1 medium Red onion (sliced)
- 3 tablespoons Fish sauce (Patis) (use high quality for best depth)
Protein and Broth
- 2.2 lbs Whole Chicken (cut into serving pieces, bone-in for flavor)
- 6 cups Rice wash (the water from the second rinse of rice, or plain water)
- 1 piece Chicken bouillon cube (optional, for extra richness)
- 1/2 teaspoon Whole black peppercorns
- to taste Salt
Vegetables and Greens
- 1 small Green Papaya (unripe, peeled and cut into wedges)
- 1 cup Chili leaves (fresh (Dahon ng Sili); can substitute with Malunggay or Spinach)
- 2 medium Chayote (Sayote) (optional alternative to papaya, peeled and wedged)
👨🍳 Instructions
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1
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
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2
Add the julienned ginger and sauté for 2-3 minutes until fragrant and slightly golden around the edges. This step is crucial for infusing the oil with ginger flavor.
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3
Add the onions and garlic. Sauté until the onions are translucent and the garlic is lightly browned, being careful not to burn the garlic.
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4
Increase heat to medium-high and add the chicken pieces. Sear the chicken for about 5 minutes, turning occasionally, until the skin is lightly browned and the juices start to release.
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5
Pour in the fish sauce (patis) and stir well. Let it simmer with the chicken for 2 minutes; this 'seasons' the meat directly before the liquid is added.
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6
Pour in the rice wash (or water). Add the peppercorns and the bouillon cube if using. Bring the mixture to a rolling boil.
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7
Once boiling, lower the heat to a simmer. Cover the pot and let it cook for 25-30 minutes, or until the chicken is tender.
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8
Skim off any excess fat or foam that rises to the surface using a spoon to ensure a clear, clean broth.
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9
Add the green papaya (or chayote) wedges. Cover and simmer for another 7-10 minutes until the vegetables are fork-tender but not mushy.
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10
Taste the broth. Adjust seasoning with more fish sauce or salt according to your preference.
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11
Add the chili leaves (or malunggay). Stir them in and turn off the heat immediately. The residual heat will wilt the greens perfectly while keeping them vibrant.
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12
Cover the pot for 1-2 minutes to let the flavors settle, then ladle into deep bowls and serve hot.
💡 Chef's Tips
Use 'rice wash' (the water from rinsing your white rice) as the base for a thicker, more flavorful broth. Don't skimp on the ginger; it is the star of the dish and provides the characteristic warmth and medicinal quality. If you can't find green papaya, Chayote (Sayote) is an excellent and common substitute found in most grocery stores. Always use bone-in chicken; the marrow adds a richness to the 'sabaw' (soup) that boneless cuts cannot replicate. To remove the sap from green papaya, soak the cut wedges in salted water for 5 minutes before adding to the pot.
🍽️ Serving Suggestions
Serve steaming hot alongside a bowl of fluffy white jasmine rice. Provide a small side saucer of fish sauce (patis) with a crushed bird's eye chili (siling labuyo) for dipping the chicken. Pair with a side of crispy 'Tuyô' (dried salted fish) for a traditional salty contrast. A cold glass of calamansi juice or iced tea balances the warm, spicy notes of the ginger broth. For a complete meal, serve with a side of stir-fried vegetables like Ginisang Ampalaya.