TINOLANG MANOK
Tita Becky •
October 13, 2025
A staple in Filipino households because it’s affordable and easy to cook. This Filipino chicken ginger soup have bone-in chicken that’s been sauteed in aromatics (sankutsa method) and seasonings, then slowly simmered in water, garlic, onion, and ginger, then seasoned with fish sauce. Green papaya or sayote (chayote), and greens like chili leaves, malunggay, or spinach are added to complete the dish. Served with steamed white rice and spicy fish sauce on the side for dipping. So comforting and delicious!
Ingredients (11)
Ingredients (11)
Instructions
Preheat a large soup pot. Add cooking oil. Add garlic (4 cloves), onions (½ small), and ginger (1) and saute over medium-high heat until fragrant.
Add chicken (3 lb). Season with salt (⅛ tsp), black pepper, and fish sauce, then sauté (sankutsa) until slightly browned and the fat renders.
Add water (5–6 cups). Cover and bring to a boil then reduce heat to low, and let it simmer for 25 minutes
Add sliced papaya and season broth with fish sauce. Cover and continue to cook until the papya is tender.
Add malunggay leaves and stir. Turn off the heat. Taste the broth and more fish sauce if needed. If everything is to your liking, then it's ready to serve.
Notes
Notes
- Adjust fish sauce to taste when seasoning the broth.
- Some people add chicken bouillon or powder to season the broth but I don't think it's necesary.
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