Cooking Lucid
Chicken Tinola
A light ginger broth soup with chicken, green papaya or chayote, and malunggay or spinach leaves. Simple, healing, and one of the most beloved Filipino home-cooked meals.
Prep 10 min
Cook 35 min
Total 45 min
Serves 6
Ingredients
Step 1 — Build the broth
- 2 tbsp vegetable oil
- 1 whole chicken (cut into pieces, about 3 lbs)
- 1 thumb-sized ginger (sliced)
- 1 medium onion (sliced)
- 4 garlic cloves (minced)
- 6 cups water
- 2 tbsp fish sauce
Step 2 — Add vegetables
- 1 green papaya or chayote (peeled, cut into wedges)
- 2 cups malunggay leaves or spinach
- 1 green chili pepper (optional)
Step 3 — Serve
- Steamed white rice
- Fish sauce with calamansi (patis dip)
Instructions
- 1
Sauté and simmer
Heat oil in a pot. Sauté ginger, onion, and garlic until fragrant. Add chicken pieces and cook until lightly browned. Pour in water and fish sauce. Simmer 25–30 minutes until chicken is cooked through.
- 2
Add papaya
Add papaya or chayote wedges and chili. Simmer 8–10 minutes until tender. Stir in malunggay or spinach until wilted.
- 3
Serve
Taste and adjust with more fish sauce if needed. Serve hot with rice and a patis-calamansi dipping sauce.
Nutrition per serving: 320 cal · 34g protein · 12g carbs · 16g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
