SoupFilipinoFree to use

Tinola

Name: Tinola
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 1 onion, sliced; 3 inch piece ginger, sliced into matchsticks; 4 cloves garlic, minced; 2 lb bone-in chicken pieces; 2 tablespoons fish sauce; 6 cups water; 1 small green papaya or chayote, peeled and cut in wedges; 2 cups spinach or chili leaves; Salt and pepper to taste

A light, gingery chicken soup with green papaya and chili leaves or spinach.

Serves 4

Prep 10 min

Cook 40 min

Tinola — Photo: Ralff Nestor Nacor, CC BY-SA 4.0, via Wikimedia Commons

Ingredients

2 tablespoons oil
1 onion, sliced
3 inch piece ginger, sliced into matchsticks
4 cloves garlic, minced
2 lb bone-in chicken pieces
2 tablespoons fish sauce
6 cups water
1 small green papaya or chayote, peeled and cut in wedges
2 cups spinach or chili leaves
Salt and pepper to taste

Steps

Step 1. Cook the onion, ginger, and garlic in the oil for 3 minutes until fragrant.
Step 2. Add the chicken and cook for 5 minutes. Pour in the fish sauce and water.
Step 3. Simmer for 25 minutes, until the chicken is cooked through (165°F).
Step 4. Add the papaya and cook for 8 minutes until tender. Stir in the greens for 1 minute. Season and serve.

Where this recipe comes from

Yoribang Filipino recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Filipino dishes. Soy sauce, vinegar, garlic, and fish sauce carry much of the flavor. Calamansi is a small sour citrus, and lemon or lime works if you cannot find it. Bagoong (shrimp paste) and ube are sold at Asian grocery stores.