Entree: Philippines – Tagalog / Manila – Tinola (Chicken ginger soup with green papaya and malunggay, a clear comforting Filipino broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 37 min

Total 52 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 1/2 lb (1.6 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, sliced, approx. 1 cup (150 g)
- 3 cloves garlic, minced, approx. 3 cloves (9 g)
- 2-inch piece fresh ginger, peeled and julienned, approx. 2 tbsp (20 g)
- 6 cups (1.4 L) water or light chicken stock
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 2 cups (300 g) green papaya, peeled and sliced into wedges (substitute chayote if unavailable)
- 1 cup (30 g) malunggay (moringa) leaves or spinach
- 2 stalks scallions, sliced, approx. 2 stalks (20 g)
- Salt and freshly ground black pepper to taste
- Cooked white rice for serving (optional)

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a large pot over medium heat. Sauté 1 medium sliced onion (150 g) until translucent, about 3–4 minutes. Add 3 cloves minced garlic (9 g) and 2 tbsp (20 g) julienned ginger and cook until fragrant, about 1 minute.
2. Add the 8 pieces of chicken (approx. 3 1/2 lb / 1.6 kg) to the pot and lightly brown on all sides, about 4–5 minutes. Pour in 6 cups (1.4 L) water or stock and bring to a boil, skimming any foam.
3. Reduce heat to a simmer, stir in 1 tbsp (15 ml) fish sauce, cover, and cook until chicken is tender, about 25–30 minutes.
4. Add 2 cups (300 g) peeled and sliced green papaya wedges and simmer until the papaya is just tender, about 5–8 minutes. Season with additional fish sauce, salt, and pepper to taste.
5. Stir in 1 cup (30 g) malunggay leaves or spinach and 2 sliced scallions (20 g), cook 1–2 minutes until leaves are wilted. Adjust seasoning and serve hot with steamed white rice if desired.