Tinolang Manok
This Tinolang Manok recipe is hearty with a refreshing broth! Treat yourself with a bowl of tender chicken with fresh moringa leaves and chayote soup that’s full on flavors.
Tinolang Manok is a Filipino chicken soup that is usually served as an appetizer or main entrée. It’s a healthy and delicious chicken dish that is simple and uses just few ingredients that you can easily buy at groceries. Tinola is something you can make in a jiffy.
You will surely enjoy this recipe during the rainy seasons or cold weather. 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.
What is tinola?
Tinola is a cooking term in the Philippines that includes a flavorful broth, protein (usually chicken) or seafood like tinolang tahong. Traditional cooking includes wedges of green papaya, chili leaves and sometimes lemongrass. Ginger, garlic, onions and fish sauce is what make up the base of the delicious broth. This ultimate comfort food can be eaten on its own but is better when with a side of steamed rice!
Best chicken part for tinola?
Personally, I find using chicken wings cut in two (drumettes and wingettes) are best for this dish. Boneless and skinless or skin-on chicken breast or thigh can also be used. Whatever your personal preference is, simmering the chicken for longer periods of time is the secret in making the best tinola.
Essential ingredients and substitutes
Bonus recipe idea!
Adding vermicelli or sotanghon to tinola is optional but it’s worth the try. This version of the chicken tinola recipe adds texture to the dish that is enjoyable. To make it more healthy, you can try substituting with zucchini, bok choy, courgette, etc.
Cooking Tips for Tinolang Manok
How to serve and store
Other recipes you may like
This is one of our favorite chicken dish and hopefully, it will be yours too! Happy cooking! MIA
Tinolang Manok
Ingredients
- 1 kilo chicken wings (cut pointy part, cut into two pieces then wash and drain)
- 1 thumb sized ginger (cut in strips)
- 2 cloves garlic (chopped)
- 1 medium onion (sliced)
- 1 chicken broth cube
- 3 tbsp fish sauce (add more if needed)
- ½ tsp salt
- 4 cups water (add more if needed)
- 2 medium sayote (cut in wedges)
- 2 tbsp cooking oil
- 1 cup malunggay leaves
- 1 cup vermicelli (optional)
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.1 thumb sized ginger, 2 cloves garlic, 1 medium onion, 2 tbsp cooking oil
- Tip chicken and stir to incorporate. Cover pot and let cook for 5 minutes until brownish in color..1 kilo chicken wings
- Add fish sauce and stir, add chicken broth cubes and let simmer for 3 minutes.3 tbsp fish sauce, 1 chicken broth cube
- Add water, salt, sayote (or papaya) and bring to a boil until vegetables are soft½ tsp salt, 4 cups water, 2 medium sayote
- Taste and adjust seasoning according to preference. Add malunggay leaves and vermicelli (if using) and simmer for 2-3 minutes or until soft.1 cup malunggay leaves, 1 cup vermicelli
- Transfer in a serving bowl and serve with steamed rice! Bon Appetit!
