CHICKEN TINOLA (TINOLANG MANOK)
Chicken tinola or tinolang manok is a delicious and incredibly simple Filipino chicken soup to make. It embodies straightforward Filipino home cooking and bursts with the delicious flavour and aroma of ginger.
Equipment
- 1 saucepan
- 1 spoon
- set of measuring spoons
Ingredients
- 1 tbsp neutral cooking oil
- 1" thumb-size ginger sliced
- 3 cloves garlic crushed
- 1 small onion sliced
- 300 grams chicken drumettes
- 1 tsp salt to taste
- 1 tsp pepper
- 4 cups water more as needed
- 1 medium chayote cut into wedges
- salt and pepper to taste or fish sauce
Instructions
- Heat a pan on medium heat, and add oil.
- Season the chicken with salt and pepper.
- Saute garlic and ginger for two minutes, add the onion and cook until translucent.
- Push the aromatics to one side of the pan and add the chicken to brown on all sides.
- Pour water in and bring to a boil. When it reaches a boil, turn the heat down, and let simmer for 10 to 15 minutes.
- Check the meat for doneness, if it is halfway cooked add the chayote and simmer until both the chicken and chayote are fork tender.
- Season with salt and pepper to taste. Add the chilli leaves and turn the heat off letting the residual heat cook the chilli leaves.
Video
Notes
Use drummettes or bone-in chicken because the plain water will transform into a deliciously rich chicken broth after it simmers.
If you want to use boneless meat, use brown meat and add chicken stock instead of water.
Skim off scum off the top for a clear soup.