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
Servings: 6 People
- 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
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!