TINOLANG MANOK
Tita Becky •
Oct 13, 2025
A staple from households because it’s affordable and easy to cook. It has bone-in chicken that’s been slowly simmered water, garlic, onion and ginger then seasoned with fish sauce . Sayote (chatoye) or green papaya and greens like chili leaves or spinach are added at the end to complete the dish. Served with steamed white rice and spicy fish sauce for dipping. So comforting and delicious!
Ingredients (9)
Ingredients (9)
Instructions
Preheat a large soup pot. Add oil and sauté garlic (4 cloves), onions (½ small), and ginger (2 Tbsp) over medium high heat until fragrant. Push to the side and chicken (3 lb) skin side down and let the fat render a bit. Don't touch it for 3 minutes.
Season with salt (⅛ tsp) and fish sauce (3 Tbsp) and sauté for a few minutes.
Add hot water (5–6 cups), cover, reduce heat to low, and let it simmer for 25 minutes
Add sliced papaya (½ medium) and season the broth with fish sauce (3 Tbsp). Cover and cook until the papaya is tender.
Add spinach leaves (1 bunch) and stir, and it's ready to serve
Enjoy steamed white rice and spicy fish sauce.
Notes
Notes
- Adjust fish sauce to taste when seasoning the broth.
- Some people add chicken bouillon, but I never do because I don’t think it’s needed.
