Tinolang Manok — Ginger Chicken Soup

Name: Tinolang Manok — Ginger Chicken Soup
Total time: 1 h 5 min
Yield: 5
Cuisine: Filipino
Ingredients: 900 g (2 lbs) Chicken, cut into serving pieces; 3 thumbs Ginger, julienned; 1 Unripe papaya, cut into wedges; 150 g Malunggay leaves (moringa); 150 g Hot pepper leaves; 1.4 L (6 cups) Water; 1 Chicken bouillon cube; 1 Onion, sliced; 4 Garlic cloves, crushed and chopped; 2 tbsp Fish sauce (patis); 0.125 tsp Ground black pepper; 3 tbsp Vegetable oil

The clear, gingery chicken soup Filipino households make when someone is unwell or the rain will not stop. No coconut milk, no tomato, no chili — just ginger, fish sauce, green papaya and a lot of leaves.

Source

Recette de Vanjo Merano · 📱 Influenceur · Vanjo Merano — Filipino food writer behind Panlasang Pinoy, the largest Filipino recipe site

Les noms des cuisiniers et créateurs figurent uniquement à titre de mention de source. More Recipes Please est indépendant et n'est ni affilié, ni approuvé, ni sponsorisé par eux.

Panlasang Pinoy (Vanjo Merano) — Vanjo Merano's published classic tinolang manok. 'Manok' is Tagalog for chicken. The dish is well enough known in the Philippines that José Rizal used a pot of tinola as a scene-setting device in the opening chapters of Noli Me Tángere.

Cuisinier: Vanjo Merano

Watch it being made · 3 videos

Vanjo Merano Cook with Ea Nina Bacani

⏱ 65 min🍽 5 portions🔥 530 kcal🇵🇭 Philippines

Sans glutenSans produits laitiers

Étapes

Heat the oil in a pot over medium heat and cook the garlic, onion and ginger with the black pepper until the onion softens and the kitchen smells strongly of ginger.
💡 Do not rush this. Ginger fried in oil first tastes warm and rounded; ginger dropped straight into water tastes raw and sharp. It is the same ingredient and two different soups.
Add the chicken and cook for about 5 minutes, turning, until the outside is lightly coloured.
Pour in the water and bring it to a boil. Cover, turn the heat to low, and simmer for 40 minutes.
Skim the foam and excess fat off the surface with a wide spoon.
💡 Tinola is meant to be clear. Skimming is the only thing separating a clean-tasting bowl from a greasy one, and it takes about a minute.
Drop in the bouillon cube and the papaya wedges, cover, and cook for 5 minutes until the papaya is just tender.
Add the malunggay and hot pepper leaves with the fish sauce and cook for 2 minutes only. Taste, adjust the fish sauce, and serve.
💡 Two minutes, not five. These leaves go from fresh and green to grey and bitter faster than almost any other vegetable in this book.

💡 Astuces

Tinola is the Filipino equivalent of chicken soup for a cold, and the ginger is why. Increase it rather than reducing it if you are actually unwell.
Serve it with a small dish of fish sauce and a chili on the side. Diners season their own bowl at the table — that is the normal way to eat it.
Green papaya and chayote are interchangeable here, but a ripe papaya is not — it will collapse into sweet mush. Check that it is hard and green before you buy.