TINOLANG MANOK (clear broth)
Tita Becky •
May 15, 2026
There's magic in a bowl of my mom's traditional TINOLANG MANOK or Filipino Chicken Ginger Soup that refuses to be overcomplicated. Unlike my version that uses "sankutsa" (sauteeing the meat with the aromatics and seasonings until slightly browned and fat rendered), her method honors the clarity of the broth, resulting in a soup that's light and clean. Classic, delicious, and comforting. Don't forget to enjoy with steamed white rice and spicy fish sauce on the side for dipping.
Ingredients (10)
Ingredients (10)
Instructions
Preheat a large soup pot or wok over medium-high heat. Add cooking oil. Add garlic (4 cloves), onions (½ small), and ginger (1) and sauté until fragrant.
Add chicken (3 lbs). Season with salt and sauté for one minute.
Pour water (5–6 cups). Cover and bring to a boil. Remove any scum floating on top. Reduce the heat to low and simmer for 25 minutes.
Add sliced papaya and season the broth with fish sauce. Stir. Cover and continue to cook until the green papaya is tender, about 10 minutes.
Lastly, add moringa leaves and stir. Taste the broth to see if you need to add more fish sauce. If everything is to your liking then it's ready to serve.
Notes
Notes
1. Adjust fish sauce to taste when seasoning the broth.
2. Don't eat the large strips of ginger unless you don't it.
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