Tinolang Manok is my favorite dish to eat whenever I'm feeling sick. I just love sipping that hot soup. My Mama cooks the best tinola, and I always request it whenever I go home to Bataan.

I'm sharing with you my recipe that was inspired by my Mama's cooking. This recipe has the best sabaw! I hope you try to cook it.

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My Ingredients
How I Make My Tinolang Manok
My Personal Tips
Related

My Ingredients

1 whole chicken (3-4 lbs), cut into serving pieces
2 thumb-sized ginger, julienned
1 small onion, thinly sliced
3 cloves garlic, minced
2 tablespoons fish sauce (patis)
1 tablespoon cooking oil
5 cups water
Salt and pepper to taste
1 small green papaya, cut into 2-inch wedges
1 bunch fresh spinach or moringa leaves (malunggay)
2-3 pieces hot green chilies (optional)

How I Make My Tinolang Manok

I start by gathering all my ingredients and cutting my chicken into serving pieces. I set my stove to medium heat and place a large pot or Dutch oven over the heat. I pour in one tablespoon of cooking oil and allow it to warm up.
Once my oil is hot, I add my julienned ginger. I let it cook for 2 to 3 minutes.
I add my sliced onions and minced garlic. I cook them with the ginger for about 3 to 4 minutes.
Now I add my chicken pieces. I cook them for 5 to 7 minutes, turning occasionally until they're lightly browned on all sides.
I pour in two tablespoons of fish sauce (patis) and let it cook for 1 to 2 minutes. This develops a deeper flavor. I add 5 cups of water and bring the mixture to a boil.
Once boiling, I lower the heat to maintain a simmer. I cover the pot and let it cook for 30 to 35 minutes, or until the chicken is tender. I remove any scum that rises to the surface.
I add my papaya wedges. I cook them for 3 to 5 minutes. I test with a fork if they are tender.
I taste my broth and season with salt and pepper as needed.
Finally, I add my moringa leaves (malunggay) or spinach. I let them cook for about 1 to 2 minutes. I don't overcook the greens because they can become too soft.
My tinolang manok is ready when the broth is clear and golden with small beads of oil on top, the chicken is tender, the papaya is soft, and the greens are just wilted. I serve hot.
Enjoy your tinolang manok!

My Personal Tips

I always use native chicken for the authentic flavor, though regular chicken works fine, too.
I never skip the ginger because it's the soul of tinola. The key to authentic tinola is properly sauteing the ginger before adding other ingredients.
I remove scum as it boils for a clearer broth, and I keep the heat low after boiling to prevent the meat from toughening. For restaurant-quality clear broth, I sometimes blanch the chicken pieces in boiling water for 2 minutes, then rinse before proceeding with the recipe.
I let the finished soup rest for 15 to 20 minutes before serving because this allows flavors to fully develop.
The order of adding vegetables matters. Papaya needs time to cook and absorb flavor, while greens should cook minimally to preserve nutrients and color.
When storing, I let the soup cool completely then transfer to an airtight container. It will keep in the refrigerator for up to three days.
When reheating, I do so slowly over medium heat. I add fresh greens if needed since they don't reheat well.
If my broth turns out cloudy, I maintain a gentle simmer rather than a rolling boil and skim the surface diligently. If the chicken doesn't reach fall-off-the-bone tenderness, I extend the cooking time by 10 to 15 minutes.
For bland flavor, I increase the ginger amount and ensure proper sauteing time, or use bone-in chicken pieces for richer broth.

Looking for other recipes like this? Try these:

My Tinolang Manok Recipe

Tinolang manok is a traditional Filipino chicken ginger soup featuring tender chicken, green papaya, and moringa leaves simmered in a clear, warming broth infused with fresh ginger.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 4

Course: Main Course, Soup

Cuisine: Filipino

Ingredients Method Notes

Ingredients

1 whole chicken 3-4 lbs, cut into serving pieces
2 thumb-sized ginger julienned
1 small onion thinly sliced
3 cloves garlic minced
2 tablespoons fish sauce (patis)
1 tablespoon cooking oil
5 cups water
Salt and pepper to taste
1 small green papaya cut into 2-inch wedges
1 bunch fresh spinach or moringa leaves (malunggay)
2-3 pieces hot green chilies (optional)

Method

I start by gathering all my ingredients and cutting my chicken into serving pieces. I set my stove to medium heat and place a large pot or Dutch oven over the heat. I pour in one tablespoon of cooking oil and allow it to warm up.
Once my oil is hot, I add my julienned ginger. I let it cook for 2 to 3 minutes.
I add my sliced onions and minced garlic. I cook them with the ginger for about 3 to 4 minutes.
Now I add my chicken pieces. I cook them for 5 to 7 minutes, turning occasionally until they're lightly browned on all sides.
I pour in two tablespoons of fish sauce (patis) and let it cook for 1 to 2 minutes. This develops a deeper flavor. I add 5 cups of water and bring the mixture to a boil.
Once boiling, I lower the heat to maintain a simmer. I cover the pot and let it cook for 30 to 35 minutes, or until the chicken is tender. I remove any scum that rises to the surface.
I add my papaya wedges. I cook them for 3 to 5 minutes. I test with a fork if they are tender.
I taste my broth and season with salt and pepper as needed.
Finally, I add my moringa leaves (malunggay) or spinach. I let them cook for about 1 to 2 minutes. I don't overcook the greens because they can become too soft.
My tinolang manok is ready when the broth is clear and golden with small beads of oil on top, the chicken is tender, the papaya is soft, and the greens are just wilted. I serve hot.
Enjoy your tinolang manok!

Notes

I always use native chicken for the authentic flavor, though regular chicken works fine, too.

I never skip the ginger because it's the soul of tinola. The key to authentic tinola is properly sauteing the ginger before adding other ingredients.

I remove scum as it boils for a clearer broth, and I keep the heat low after boiling to prevent the meat from toughening. For restaurant-quality clear broth, I sometimes blanch the chicken pieces in boiling water for 2 minutes, then rinse before proceeding with the recipe.

I let the finished soup rest for 15 to 20 minutes before serving because this allows flavors to fully develop.

The order of adding vegetables matters. Papaya needs time to cook and absorb flavor, while greens should cook minimally to preserve nutrients and color.

When storing, I let the soup cool completely then transfer to an airtight container. It will keep in the refrigerator for up to three days.

When reheating, I do so slowly over medium heat. I add fresh greens if needed since they don't reheat well.

If my broth turns out cloudy, I maintain a gentle simmer rather than a rolling boil and skim the surface diligently. If the chicken doesn't reach fall-off-the-bone tenderness, I extend the cooking time by 10 to 15 minutes.