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How to cook Tinolang Manok (Ginger Chicken Soup)

Published on 04-05-2017Email To Friend    Print Version

Tinolang Manok (Ginger Chicken Soup)

This is Tinolang Manok (Ginger Chicken Soup). Tinolang Manok is a traditional Filipino chicken soup that is very easy to prepare. It is best if you can use native chicken with this dish, but if not store bought chicken will do. This dish is especially good to eat on a cold and rainy day or when sick with a cold. Enjoy this recipe from us at Filipino Chow.


2 pounds of chicken, cut into serving pieces
1⁄2 cup of chicken liver (optional)
1 thumb size piece of ginger, cut into strips
4 cloves of garlic, peeled then minced
1 small red onion, chopped
1-2 pieces of green papaya or chayote, peeled with seed removed and cut into wedges
1 bundle of chili pepper leaves or malunggay
8-10 cups of water
patis to taste


Heat the cooking oil in a large pot over medium-high heat.
Add the garlic to the pot, followed by onion, then saute until onion becomes translucent.
Now add the ginger and cook for about 4 minutes.
Add the chicken and fish sauce.
Cook the chicken while stirring occasionally until the chicken is lightly browned.
Pour in the water and bring to a boil.
Reduce the heat to medium-low then let the soup simmer for 10 minutes.
Occasionally skim off any excess oil as best as you can.
When 10 minutes have passed, add the chayote or green papaya.
Now let this simmer for another 8-10 minutes or until chayote/green papaya are tender.
Add the chicken liver and cook for about 3-5 more minutes.
Add more fish sauce to taste if needed.
Add leafy greens of your choice.
Turn the heat off. The hot soup will continue to cook the leafy greens.
Serve hot with steamed rice.

Tips: You can substitute spinach leaves if malunggay or chili pepper leaves are not available in your area.


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