Tinolang Manok: Filipino chicken soup for the soul
If you love comfort food and exotic flavors you may want to give tinolang manok a try.
This Filipino dish is also known as chicken tinola and consists of chicken cooked in a ginger broth. The secret ingredient is green papaya, which not only adds color but contributes healing elements to the soup (the fruit enzymes promote good digestion).
Tinolang manok is a simple yet flavorful recipe perfect for those times when nothing but a hearty bowl of soup will do. Let's take a look at how to make it:
How To Cook Tinolang Manok
Naturally, every home cook has his or her own version of tinolang manok but there is a consensus about the essentials that make up the broth: onion, garlic and ginger. These aromatics are sautéed in oil then the chicken (called manok in Filipino) is added to the pot.
The chicken, which is a whole bird cut into pieces, is cooked until lightly browned. Then fish sauce is added to the pot, along with enough water to cover the chicken. This is all brought to a boil then simmered until the chicken is tender, about 35 to 40 minutes.
Once the chicken is cooked through then you can have a bit of fun with add ins. Some cooks add chayote squash in place of green papaya. Greens, such as spinach or watercress are a great addition, as are chili leaves or green chilies.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.