Tinolang ManokGinger Chicken and Green Papaya Soup
Tinolang manok is a ginger-forward chicken soup with green papaya and moringa leaves. This common version uses fish sauce for savoriness and cooks the chicken gently in the broth.
Prep
20m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Soup
- 1.2kgWhole Chicken (cut into serving pieces)
- 30mlVegetable Oil
- 40gFresh Ginger (sliced thinly)
- 20gGarlic (chopped)
- 150gOnion (sliced)
- 30mlFermented Fish Sauce
- 1.8lWater
- 400gGreen Papaya (peeled and cut into wedges)
- 80gMoringa Leaf
- 6gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a pot over medium heat. Add the fresh ginger, garlic, and onion, and cook until fragrant and softened.
- 02
Add the chicken and cook until the pieces lose their raw color on the outside.
- 03
Pour in the fermented fish sauce and cook briefly so it coats the chicken and aromatics.
- 04
Add the water and bring to a gentle boil, then lower the heat and simmer until the chicken is nearly tender.
- 05
Add the green papaya and continue simmering until the papaya is tender and the chicken is at least 74°C (165°F).
- 06
Season the broth with the salt and black pepper.
- 07
Turn off the heat and stir in the moringa leaf until just wilted.
- 08
Serve hot.
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