4 garlic clovescrushed
1 root gingersliced in strips
2 lbs chickencut into serving pieces
Salt and pepperor fish sauce
4-5 cups Wateror chicken broth/stock
1 green papayasliced
2-3 cups spinach
½ cup chili pepper leaves
Tinolang manok has been and will always be one of the most favorite foods of Filipinos. No matter where they are in this world, Filipinos will always crave and cook this delicious chicken tinola. Pretty much like the chicken soup our moms used to make with an Asian twist due to the ginger. Each province in the Philippines would its own version of Tinolang Manok. They’re all based on a single theme – chicken and ginger, You can’t say that Tinolang Manok is Tinolang Manok without the ginger. The ginger gives the Tinolang Manok a special Asian aroma and taste. Without ginger, the Tinolang Manok would lose its identifying zest and appeal.
How to Make Tinolang Manok:
- Heat oil in medium heat. Then sauté the garlic, onion, and ginger until fragrant and tender.
- Add the chicken and seasoned with salt and ground black pepper (or fish sauce). Continue with the sautéing process until the chicken is slightly brown.
- Then pour water (or chicken broth/stock) and lemongrass and let it boil until the chicken meat is tender. Scoop and discard the scums.
- Add the green papaya and cook for about 5mins or until soft. Add more salt according to your liking.
- Lastly, add the spinach and chili pepper leaves. Cover pot and cook for a minute or two, then turn off heat.
- Best serve while hot and with rice!
- Chicken broth/stock can enhance and give your tinolang manok more flavor, it is optional but I highly recommend it.
- In the event of unavailability of chicken broth/stock or rice-water, plain water will do.
- Chayote can be used in place of green papaya.