Tinolang Manok

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Tinolang Manok is a Filipino chicken soup that is usually served as an appetizer or main entrée. It’s a healthy and delicious chicken-ginger dish that is perfect to cook for the family. Traditional cooking includes wedges of green papaya and leaves of chili pepper. Ginger, onions and fish sauce is what make up the delicious broth. You could serve it with steamed rice or on its own!

tinolang manok with vermicelli
Tinolang Manok with Vermicelli.

You and your family will surely enjoy this recipe during the rainy seasons or cold weather. Tinola is something you can make in a jiffy. Adding malunggay (moringa) leaves, and green papaya makes an extra-nutritious bowl of soup. Papaya isn’t readily available? Not to worry! You could substitute it with sayote (chayote) or any other vegetable of your choice.

tinolang manok served with rice

Adding vermicelli to Tinola is optional but it wouldn’t hurt to try right? This version of the Tinola recipe is a basic one with just a few ingredients that you can easily buy at groceries. To make it more healthy, you can try substituting with zucchini, bok choy,  courgette, etc. This is one of our favorite and hopefully, it will be yours too! Happy cooking!

You can also try our other chicken recipes:

tinolang manok pinterest

The secret ingredient is always LOVE

Tips for Tinolang Manok

  • Do not limit yourself to the ingredients on this recipe. Try substituting vegetables or adding more that suits your taste!

Tinolang Manok

Tinolang Manok is a Filipino chicken soup that is usually served as an appetizer or main entrée. Traditional cooking includes wedges of green papaya and leaves of chili pepper. Ginger, onions and fish sauce is what make up the delicious broth. You could serve it with steamed rice or on its own!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Main Course
Cuisine: Filipino
Keyword: chicken, chicken soup, manok, tinola
Servings: 6 People
Author: Mia

Ingredients

  • ½ kilo chicken wings cut pointy part, cut into two pieces and wash
  • ½ kilo chicken thigh
  • 1 thumb sized ginger cut in strips
  • 2 cloves garlic chopped
  • 1 medium onion sliced
  • 1 chicken broth cube optional
  • 3 tbsp fish sauce add more if needed½
  • ½ tsp salt
  • 4 cups water
  • 2 medium sayote or green papaya and zucchini (cut in quarters)
  • 2 tbsp cooking oil
  • 1 cup vermicelli sotanghon

Instructions

  • In a large pot over medium heat, add oil, onions, garlic, and ginger and saute for 3-5 minutes, until fragrant and onions are translucent.
  • Place chicken and stir. Cover pot and let cook for 5 minutes until brownish in color or cooked.
  • Add fish sauce and stir, add chicken broth cubes and let simmer for 3 minutes.
  • Add water, salt, sayote (or papaya) and bring to a boil until vegetables are soft
  • Taste and adjust seasoning according to preference. Add vermicelli (sotanghon) and simmer for some minutes until soft.
  • Transfer in a serving bowl and serve with steamed rice! Bon Appetit!

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