Tinolang Manok has to be one of the most loved soups in every Filipino kitchen. There’s just something about that warm, gingery, and flavorful broth that always hits the spot. It brings back memories of countless dinners spent sharing stories over a hot bowl of tinola. It’s more than just food—it’s part of who we are.
The best part? It’s so easy to make. Most of the ingredients are already in your kitchen, and it’s packed with everything you need to feel better, especially when you’re feeling a little under the weather. The combo of ginger, garlic, and tender chicken works like magic, lifting your mood and giving you that cozy, recharged feeling.
Whether you’re cooking for the whole family or just treating yourself to a comforting meal, Tinolang Manok is always a good idea. It’s simple, hearty, and full of love in every spoonful.
And if you’re ready to whip up a bowl of that comforting goodness, let’s get started! I’ll show you how to make a Tinolang Manok that’s full of flavor and guaranteed to warm you up.
Why Cook Tinolang Manok?
In our house, a week isn’t complete without a big pot of Tinola on the table. My son loves it next to sopas and always asks for it, especially when I load it up with lots of papaya slices. It is one of those dishes we just keep coming back to, not only because it is super delicious but also because it has become a real staple for us.
One thing I love about Tinolang Manok is how easy and quick it is to prepare. As a busy parent, I am always looking for meals that do not keep me stuck in the kitchen for hours. With Tinola, it is just a matter of tossing everything into the pot, letting it simmer, and before you know it, you have a flavorful, hearty meal ready to enjoy. More time with the family and less time stressing about dinner is always a win.
It is not just about convenience either. Tinolang Manok is packed with goodness. The chicken gives us the protein we need for our busy days, and the ginger and garlic are perfect for helping fight off any sniffles that come our way. And the papaya is not just sweet and tasty; it is loaded with vitamin C to keep our immune systems strong. Malunggay leaves add even more vitamins and minerals, making every bowl of Tinola a real boost for our health.
Every spoonful of Tinola feels like a warm hug, comforting and nourishing after a long day. It is simple, hearty, and full of everything our bodies and hearts need.
Ingredients
Chicken – Use a mix of bone-in and boneless parts for more flavor and texture in the broth. Bone-in pieces make the soup richer.
Ginger – Sliced thin, ginger gives the broth a warm, slightly spicy kick that makes tinola comforting and aromatic.
Garlic – Crushed and minced garlic boosts the savory flavor. It blends well with the ginger and onion.
Onion – Sliced onion adds a mild sweetness and softens nicely in the soup.
Green Papaya – Adds a subtle sweetness and tender texture. Just peel, deseed, and slice it before adding.
Malunggay Leaves – These leafy greens add color, nutrients, and a slightly earthy taste. Use just the leaves, no stems.
Chicken Cube – A quick way to enhance the chicken flavor and give the broth more depth.
Green Chili – Slice one if you want a bit of heat. You can always leave it whole for a milder spice.
Salt and Pepper – Season to taste. Start small, then adjust once the broth has simmered.
How To Cook Tinolang Manok
Sauté Aromatics
In a pot, sauté garlic, onions, and ginger until fragrant. The aroma at this stage is like a preview of the deliciousness to come.
Add Chicken
Pour Broth
Add water, letting it simmer until the chicken is tender. The anticipation of the simmering broth is like a countdown to a culinary masterpiece.
Add Vegetables
Drop in the papaya slices and green chilis. The vibrant colors in the pot make it almost too pretty to eat.Add one chicken cube to give more flavor to the soup.
Finish with Malunggay
Just before serving, throw in a handful of malunggay leaves. These little green wonders not only add a pop of color but also a nutritional boost.
Season to Perfection
Season with salt and pepper to suit your taste. Remember, this dish is all about making it your own!
Tips for an Irresistible Tinolang Manok Dish
Get Good Stuff
Start with really good things – fresh chicken, green malunggay leaves, and ripe papaya. The better your ingredients, the tastier your Tinolang Manok will be.
Let It Cook Slow
Be patient! Let everything simmer on low heat for a long time. Slow cooking helps the flavors mix up and turns your soup into something amazing.
Try Different Veggies
Don’t be afraid to use different vegetables. Add things like chayote or spinach to make your Tinolang Manok even more interesting. When we have no papayas available, I often use chayote and believe me, they also taste good!
Make It Just Right
When you’re ready to eat, make sure it’s hot! Enjoy your Tinolang Manok with family and friends. It’s not just food; it’s a cozy and happy time together.
Serve It Warm
Pay attention to the taste. Add a little salt and pepper bit by bit, and taste it as you go. This way, every bite will have just the right mix of flavors.
What to Serve With Tinolang Manok
Alright, imagine this – you’ve got a steaming bowl of Tinolang Manok, that warm, flavorful chicken soup, in front of you. Now, what could make this Filipino classic even better?
I would recommend you to try adding these to your meal and surely you would not wait to have another tinola meal on you next week ulam plans.
Garlic Fried Rice (Sinangag)
Picture this: a plate of rice fried with garlic. It’s like magic happening in your mouth, making your Tinolang Manok taste even more awesome. Super simple but oh-so-good!
Fish Sauce with Calamansi (Patis with Calamansi)
Want to add a zing to your soup? Mix fish sauce with calamansi juice. It’s like a flavor explosion that’ll make your Tinolang Manok dance on your taste buds.
Sautéed Shrimp Paste (Bagoong Alamang)
Feeling a bit adventurous? Try sautéed shrimp paste on the side. It’s this rich, savory sauce that takes your Tinolang Manok to a whole new level.
Saba Banana in Syrup (Minatamis na Saging)
Time for a sweet ending! Dive into some minatamis na saging – those caramelized bananas in sweet syrup. It’s like a cozy dessert hug after your Tinolang Manok feast.
FREQUENTLY ASKED QUESTIONS
While chicken is the traditional meat used in Tinola, some variations use pork or fish. However, chicken is the most common and traditional choice for this dish.
Fish sauce (patis) is a key ingredient that adds depth of flavor to Tinola. If you don’t have fish sauce, you can substitute with soy sauce, but the flavor profile will be slightly different.
Yes, Tinola can be frozen. Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Yes, you can use chicken broth or stock instead of water to enhance the flavor of Tinola. This will result in a richer and more savory broth.
Chicken Tinola
Ingredients
- 2 tbsp Oil
- 1 piece Ginger thumb-sized (julienne)
- 8 cloves Garlic (minced)
- 1 piece Onion medium (sliced)
- 1 kilogram Chicken
- 2 tbsp Fish Sauce
- 1 tsp Black Pepper (crushed)
- 4 cups Water
- 1 piece Chicken Cube
- 500 gram Papaya medium (Wedged)
- 2 piece Green Chili
- 1 bunch Malunggay Leaves
- Salt to taste
Instructions
- In a pot put the oil and the fire in a high setting then saute the ginger followed by garlic and onion.
- After one minute put in the sliced chicken toss and let it cook until golden brown.
- When the chicken is slightly cooked, put in the black pepper and fish sauce, toss and let it simmer.
- Add in the water and let it boil until the chicken is tender.
- Once the chicken is tender, put in the sliced papaya and chilis. Let boil until the papaya is tender.
- Add one chicken cube to give more flavor to the soup.
- Add salt according to your preference. After a few minutes toss the malunggay leaves and let it boil for another few minutes.
- Served in a bowl and enjoy!
Video
Notes
- Adjust the amount of ginger according to your preference. Ginger gives Tinola its distinct flavor.
- If malunggay leaves are unavailable, chili leaves can be a good substitute.
