Chicken Tinola Recipe (Chicken in Ginger Broth)

How to make Chicken Tinola

Chicken Tinola, known as Tinolang Manok in the Philippines, is a chicken soup made with ginger broth. Filipinos love to eat this with steamed rice and dip sauce (can be calamansi, lime, or lemon with fish sauce or soy sauce).


1 kilo chicken, cut into stewing pieces
2 pieces potatoes or 1 green papaya or sayote (chayote), peeled, seeded, and wedged
1-1/2 inches ginger, peeled and sliced into ¼-inch rings
½ piece onion, minced
3 cloves garlic, minced
½ teaspoon black peppercorns, cracked
1 cup pepper leaves (dahon ng sili) or ¼ pound spinach leaves or Baguio pechay (bok choy in English or Cantonese), washed and picked
3 tablespoon cooking oil, preferably olive oil
water enough to reach 2 inches above chicken pieces
salt or fish sauce (patis), to add taste

Cooking directions:

Saute the garlic, onion, and ginger over medium heat. Add the chicken and pepper. Stir and simmer covered for 3 minutes. Add water and potatoes or papaya or sayote. Simmer again until chicken and the potatoes or papaya or sayote are cooked. Drop the pepper leaves or spinach or pechay. Continue simmering for another minute until the leaves are cooked. Season with salt and pepper. Serve hot.

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Comments 4 comments

maribin profile image

maribin 7 years ago from USA

Nice hub, I've been searching for this recipe, thank you for sharing it here.

dyesebel10 profile image

dyesebel10 7 years ago from USA Author

Chicken Tinola is one of my favorite food like Sinigang and Nilaga. My children love it too. We like soupy food. It's soothing and refreshing. Thanks maribin for stopping by.

Berni 6 years ago

I love to put malongay leaves in my tinola .

Jack Burton profile image

Jack Burton 4 years ago from The Midwest

Great for when you have a sore throat. The ginger really helps make you feel much better.

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