Tinolang Manok
Tender Filipino chicken in a clear ginger broth with green papaya and malunggay leaves.
Ingredients
- bone-in chicken, cut into portions900 g
- vegetable oil2 tbsp
- onion1 pcs
- garlic4 cloves
- fresh ginger40 g
- fish sauce2 tbsp
- water1200 ml
- green papaya500 g
- moringa leaves100 g
- salt1 tsp
- ground black pepper0.25 tsp
Instructions
Cut the chicken into evenly sized portions. Slice the ginger into thin strips, halve and slice the onion into half-rings, mince the garlic, and peel, seed, and cut the green papaya into large wedges.
Heat the oil in a large pot over medium heat. Add the onion, ginger, and garlic, and sauté for 2–3 minutes until the onion softens.
Add the chicken and sear for 5–7 minutes, turning the pieces, until they change color. Pour in the fish sauce and cook for another 1–2 minutes.
Pour in the water, bring to a boil, and skim off any foam from the surface with a slotted spoon. Cover the pot, reduce the heat, and simmer gently for 30–35 minutes, until the chicken is fully cooked.
Add the green papaya, cover, and cook for another 5 minutes: it should turn tender but not fall apart.
Season with salt and black pepper. Add the malunggay leaves, submerge them in the broth, and cook for 2 minutes until wilted.
Ladle the tinolang manok into bowls while hot and serve immediately.
More recipes
Bicol Express
Spicy Filipino pork slow-braised in coconut milk with shrimp paste and chili peppers, resulting in a thick, creamy, and rich dish.
Beef Caldereta
A hearty Filipino beef caldereta with tender meat, tomato sauce, liver paste, vegetables and green olives.
Kare-kare
A classic Filipino stew with tender oxtail, a rich peanut sauce and vibrant vegetables, served with fermented shrimp paste.
Chicken Adobo
Classic Filipino chicken adobo: juicy chicken thighs slow-braised in a fragrant sauce of soy sauce, vinegar, garlic and bay leaf until tender with a light caramelized crust.