Tinolang Manok Chicken Ginger with Green Papaya
Warm up your soul with Tinolang Manok, a classic Filipino chicken soup flavored with aromatic ginger, delicate green papaya, and nutrient-rich malunggay (moringa) leaves. This comforting dish is a celebration of fresh, wholesome ingredients, with tender, bone-in chicken pieces simmered to perfection in a savory broth lightly seasoned with fish sauce. The subtle sweetness of green papaya balances the umami-rich flavors, while malunggay leaves add a vibrant, earthy touch and a boost of vitamins. Ready in just under an hour, this heartwarming soup is perfect for family dinners, and it's traditionally served with steamed rice to soak up every drop of its savory goodness. Whether you're seeking a nourishing meal or a taste of Filipino heritage, Tinolang Manok is a must-try recipe that's as healthy as it is delicious.
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Recipe Information
Ingredients
- 1 kilogram Chicken (bone-in, cut into serving pieces)
- 500 grams Green papaya (peeled, seeded, and cut into wedges)
- 1 cup Malunggay leaves (moringa leaves)
- 50 grams Ginger (sliced into thin strips)
- 4 cloves Garlic (minced)
- 1 medium Onion (chopped)
- 2 tablespoons Fish sauce
- 1.5 liters Water
- 2 tablespoons Cooking oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
1. Heat the cooking oil in a large pot over medium heat.
2. Sauté the garlic, onion, and ginger until the onion becomes translucent and fragrant.
3. Add the chicken pieces to the pot and cook until they start to lightly brown on the outside, about 5-7 minutes.
4. Pour in the fish sauce and stir well to coat the chicken with the flavors.
5. Add the water and bring the mixture to a boil. Skim off any foam or impurities that rise to the surface.
6. Lower the heat to a simmer and cook for 20 minutes, or until the chicken is tender.
7. Add the green papaya wedges to the pot and cook for another 10-15 minutes, or until the papaya is tender but not mushy.
8. Season the soup with salt and pepper to taste.
9. Just before serving, add the malunggay leaves to the soup. Stir and let them wilt in the residual heat for about 1-2 minutes.
10. Serve the Tinolang Manok hot with steamed rice on the side.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 9.4 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 175 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
