Classic Tinolang Manok Recipe
A healthy Filipino chicken soup with vegetables, ginger, and a clear broth.
1h 5m5Servings
Nutrition
362kcal
33gProtein
7gCarbs
23gFat
Ingredients
Chicken
2 lb
Malunggay Leaves
1 cup
Hot Pepper Leaves
1 cup
Ground Black Pepper
⅛ tsp
Unripe Papaya
wedged
1 piece
Water
6 cups
Knorr Chicken Cube
1 piece
Onion
sliced
1 piece
Garlic
crushed and chopped
4 cloves
Ginger
julienne
3 pieces
Fish Sauce
2 tbsp
Vegetable Oil
3 tbsp
Instructions
1Sauté Aromatics and Chicken
10m
10mHeat Oil
Heat vegetable oil in a pot over medium heat.
Sauté Aromatics
Add crushed garlic, sliced onion, and julienned ginger. Sauté until the onion starts to soften. Stir in the ground black pepper.
Brown Chicken
Add the chicken pieces to the pot. Cook for 5 minutes, stirring occasionally, until the chicken turns light brown on all sides.
2Simmer the Broth
45m
45mAdd Water and Boil
Pour in the water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40 minutes.
Skim Soup
Carefully scoop and discard any scum and excess oil that rises to the surface of the soup.
Add Papaya and Cube
Add the Knorr chicken cube and the wedged unripe papaya (or chayote). Stir to combine. Cover and cook for another 5 minutes.
3Finish and Serve
5m
5mAdd Greens and Fish Sauce
Add the malunggay leaves and hot pepper leaves to the pot. Pour in the fish sauce. Stir gently and continue to cook for 2 more minutes, just until the leaves are wilted.
Serve
Transfer the Tinolang Manok to a serving bowl. Serve hot.
Tips
For a clearer broth, skim off any impurities that rise to the surface during simmering.
If unripe papaya is unavailable, chayote squash can be used as a substitute.
Adjust the amount of fish sauce to your preference; it adds saltiness and umami.