WATCH: How to Make Tinola (Chicken Soup)

This Filipino chicken soup's broth is flavored with ginger and made extra tasty with patis.


Tinola is a traditional Filipino chicken soup flavored with ginger and patis (fish sauce). Usually, malunggay and sayote or green papaya are added for a healthy bowl of comfort.


Makes 4 servings


2 tablespoons canola oil
1/2 kilogram chicken, cut into serving pieces
1 small red onion, peeled and chopped
1-inch piece ginger, peeled, cut into sticks
2 cups water
1 sayote or 1/2 green papaya, peeled, seed removed, cut into wedges
1 1/2 tablespoon patis, or to taste
1 cup malunggay leaves
Salt and ground black pepper, to taste



In a medium pot over medium heat, heat oil. Season chicken with salt and ground pepper. Add chicken to pot. Lightly brown. Remove from pot, and set aside.



Add onion and sauté. Add ginger and cook until fragrant. Add sayote (or papaya if using). Return chicken to pot. Pour in water. Bring to a boil then simmer, skimming off scum as it rises to the surface. Cover; simmer 20 minutes or until just tender.




Season liquid with patis, or to taste. Stir in malunggay leaves. Serve with steamed rice while hot.


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