Tinola
Tinola, from above
Non vegPhilippines

Tinola

Ginger chicken soup with green papaya and moringa leaves. Filipino comfort, Indian pantry ready.

50 minTime
45 gProtein each
mildSpice
Ginger and papaya2 chapters · 1 min read

Make it your way

Grandma's wayGinger broth, green papaya, malunggay.
The original
434kcalsame
45 gproteinsame
2 gfibresame
50minutessame

Tinolang manok.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)bone in pieces
Ginger8 cm piece, julienned
Onion1, sliced
Garlic6 cloves
Fish sauce2 tbsp
Raw papaya (green papaya)green papaya, in wedges, or chayote
Drumstick leaves (moringa leaves)1 cup malunggay (moringa) leaves
Water6 cups
Cooking oil (vegetable oil)1 tbsp
Black pepper¼ tsp

Method

4 steps
  1. 1Saute ginger, garlic and onion in oil until fragrant.
  2. 2Add chicken and fish sauce and stir until the chicken turns opaque.
  3. 3Add water and simmer until the chicken is cooked through and tender.
  4. 4Add papaya and cook until tender, then the moringa leaves for 1 minute.
Serve it like this

Serve in deep bowls with chicken, papaya and green leaves, with steamed rice and fish sauce with chilli for dipping.

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Make it a meal

What goes with Tinola: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pandesal150 min
Bread or rice Jeera rice30 min
On the side Kinilaw25 min
On the side Laing60 min
A little snack Lumpia shanghai60 min
A little snack Turon30 min
To drink Calamansi juice10 min
Something sweet Leche flan75 min
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