Dinner · 50 min · filipino

Ginger-Forward Chicken Tinola

✓ USDA-verified nutrition data

Ingredients

• 2 lb Chicken thighs
• 1/2 cup Ginger
• 5 cloves Garlic
• 1 Onion
• 2 cups Green papaya
• 2 cups Malunggay leaves
• 1/4 cup Fish sauce
• 8 cups Water

Steps

1. Sauté the sliced ginger, garlic, and onion in oil, 5 minutes — tinola announces itself through ginger, so be generous.
2. Add the chicken and brown lightly, 6 minutes; it finishes in the broth.
3. Pour in the water and fish sauce; simmer 25 minutes, until the chicken is tender.
4. Add the papaya wedges; simmer 10 minutes, until they turn translucent and yield to a spoon.
5. Taste the broth: it should be clean, gingery, and savory — adjust with fish sauce, never salt, for the right depth.
6. Turn off the heat and stir in the malunggay; the residual heat wilts it in 2 minutes while keeping it bright.
7. Serve steaming over rice. This is the soup Filipinos make when someone needs taking care of.

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