Chicken Tinola (Ginger-based Chicken Soup)

  • 1 whole (2.5 lbs.) chicken, cut into serving slices
  • 1 small green papaya or chayote, cut into wedges
  • 2 small potatoes, quartered (optional)
  • 1 thumb-sized ginger, julienned
  • 4 cloves garlic, minced
  • 1 small white onion, finely chopped
  • 1 L hugas-bigas (rice washing)
  • 3 tbsps. patis (fish sauce)
  • a handful of chili pepper leaves or malunggay (moringa) leaves
  • 3 tbsps. cooking oil

  1. Heat the cooking oil in a heavy-bottomed pan. Sauté the garlic, onion and ginger until translucent and fragrant.
  2. Add the chicken and cook until the color lightens. Add the fish sauce and mix to incorporate the flavors.
  3. Pour-in the rice washing, enough to cover the chicken pieces. Bring the water to a boil and then set to simmer for 30 minutes.
  4. Add papaya or chayote and potatoes. Continue to simmer for 5 to 10 minutes or until the vegetables are soft. Adjust the seasonings.
  5. Remove from heat and then add chili pepper leaves or moringa. Leave aside for 2 minutes.
  6. Transfer in a serving dish and serve warm. Enjoy!

**Number of Servings: 5 to 7

  1. Using native chicken instead of the usual commercialized chicken yields a more flavorful soup but requires longer cooking time to tenderize the meat.
  2. Plain water can also be used instead of rice washing.
  3. Aside from chicken, other meat can also be used like fish and other seafoods (squid, clams and mussels).