Tinolang Manok– The Pilipino recipe-Malinamnam!

The French call it mirepoix, the Italians– soffrito, and Filipinos exclaim: “Pang Tinola!” comprised of ginger, garlic, and onion. This trio of ingredients provides an exceptional taste to the broth, especially when a whole chicken is cooked in a slow simmer to exude its natural juices.
My grandmother touts this soup as an immune system booster. She has served this soup to a sick member of the family and nursing mothers–the Malunggay leaves and green papaya have great nutritional benefits. I prefer to make this soup on cold rainy evenings, or when I’m nursing a cold. It’s perfect with just a bowl of Jasmine rice. Enjoy!

The ingredients–organic and fresh. I sometimes add chicken liver in the soup.
The best leafy green veggie out there, I just wish it can be readily available everywhere.
Cubed green papaya, ready to be added into the soup.
Bumili ka nang PANG TINOLA! Buy the Tinola ingredients!
Use your favorite fish sauce brand. I sometimes add Saffron threads if I have it in my pantry.
Saute the ingredients together.
A slow simmer, once the meat is tender, add the papaya first, then the malunggay and bok choy last.


6 pieces of chicken thighs or mix of different cuts

2 Tablespoons of vegetable oil

1 cup of green papaya, cubed

4 fronds of Malunggay leaves (Moringa)

1 Bok Choy lettuce

I ginger knob, about 2 inches length, julienned

6 cloves of garlic, coarsely chopped

1/2 of medium size onion, diced

2 tablespoons of fish sauce

7 cups of hot water

1 teaspoon salt

1/2 teaspoon pepper

2-3 Serrano peppers, whole


  1. Clean the chicken pieces under running water, removing debris and remaining plumage. Set aside.
  2. Place an iron cast stewing pot under medium-high heat. Add the 2 tablespoons of vegetable oil. Sauté the garlic until golden brown, then add the ginger and diced onions until cooked, about 2 minutes. Add the chicken pieces and continue to sauté together for 3 minutes on each side. Add the fish sauce and continue to brown the chicken.
  3. Add the hot water and turn the heat to medium and let it simmer for 15-20 minutes.
  4. Remove any precipitate from fat as the broth continues to simmer. Add salt and pepper to taste.
  5. Add the green papaya once the chicken cooks through. Let is cook for about 2 minutes before adding the Serrano pepper.
  6. Cut the Bok Choy into bite size pieces and let it cook until leaves are wilted. Add the Malunggay leaves last. Let it cook for an additional 2 minutes.
  7. Serve piping hot in a bowl soup. Season with freshly ground pepper.
Piping hot is the way I like to serve this delectable soup!

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