Filipino Tinolang Manok -Chicken in Ginger Broth

The Filipino Tinolang Manok- Chicken in Ginger Broth is one of the most classic soup meals. It consists of chicken pieces, cooked in a clear, ginger broth flavored with onions, garlic, and patis (fish sauce).Vegetables are added to the simmering broth. In the Philippines, backyard produce are used for this soup stew. I used sayote or chayote, kangkong or water spinach in place of green papaya slices and malunggay (moringga) leaves. Like most soup stews, Filipinos make a dish like this more flavorful by using rice wash, water obtained from washing the rice grains. This is a simple, all-time cooking technique to make the broth richer and taste more delightful. This recipe was inspired by the Kulinarya: A Guidebook to Philippine Cuisine Cookbook (Anvil Publishing, Philippines, 2nd Edition). Serves 4.

*For a faster way, I share how to cook Instant Pot Chicken Tinola in my cookbook Instant Filipino Recipes by Elizabeth Ann Besa-Quirino. Click here to buy: My books are sold on Amazon.

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner, Lunch, Main Course, Soup

Cuisine: American, Asian, Filipino

Keyword: Filipino Tinolang Manok Chicken Stew

Servings: people

Calories: 85kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Large stockpot or Dutch oven

Ingredients

2 cups hugas bigas (rice wash) obtained from 2nd washing of rice grains; or use water
2 Tablespoons vegetable oil
1 whole onion sliced
4 cloves garlic minced
1 knob (about 1/2 inch) fresh ginger peeled, sliced thin in 1-inch sticks (about 1/2 Tablespoon)
1 Tablespoon pastis (fish sauce)
1 whole (3 to 4 pounds) chicken, bone-in, skin-on cut-up in serving pieces
6 to 8 cups chicken broth
1 to 2 whole sayote (chayote) peeled, cut in 2-inch cubes (or use green papaya), about 2 cups
1 bundle (about 2-3 cups) kangkong (water spinach) sliced in 3-inch pieces; or use baby spinach
1 teaspoon black peppercorns
1 teaspoon salt
1 teaspoon black pepper powder
for serving: boiled rice
4 Tablespoons patis (fish sauce) for serving as a side dipping sauce

Instructions

To obtain the rice wash : Before cooking rice, wash the grains twice. After washing the rice a second time, save the liquid in a separate bowl. Use a colander to do this. Add more tap water if needed to have a total of 2 cups saved rice wash. Set aside.
To cook the Tinola: Separately, in a large pot, over medium high heat, add the vegetable oil. Saute the onions, fresh ginger, garlic. Cook for six minutes till vegetables soften.
Add the patis or fish sauce. Then add the chicken pieces.
Pour the rice wash and the chicken broth.
Add the black peppercorns. Cover. Let this soup meal come to a boil.
Then lower heat to a medium and simmer till chicken is tender and cooked thoroughly for about 50 to 55 minutes.
In the last 15 minutes of cooking, add the sayote chunks. The sayote will turn translucent and soft, from an original tough textured, opaque-looking vegetable. Season with salt and pepper.
Add the spinach at the last 5 minutes when chicken and sayote are cooked. Serve piping hot with boiled white rice. Serve the Tinola with a side dipping sauce of patis (fish sauce).
Cook's comments: In the Philippines, the tinola tastes even more superb when organic free range chickens are used in the recipe. I didn't have access to free range chickens, but opted for organic from the supermarkets, the next best thing I could find. Also, green papaya, peeled, seeded and sliced in chunks are more often used in the Philippines for tinola. While papaya is a tropical fruit abundant in the Philippines, it is only seasonal when I can find it in Asian markets. Feel free to substitute with sayote (chayote) which has the same texture and flavor.
Instant Pot Chicken Tinola: My recipe for cooking Chicken Tinola in the Instant Pot or any multicooker is in my newest cookbook "Instant Filipino Recipes: My Mother's Philippine Recipes In a Multicooker Pot" sold worldwide on Amazon - in paperback or Kindle format.
Click here to buy my cookbook.
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Nutrition