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Tinola: photo of the dish
Illustrative photo: FoxLad at English Wikipedia — CC BY 3.0, Wikimedia Commons
Soups

Tinola

A Filipino chicken soup simmered with ginger, green papaya and chayote or moringa leaves. It is comforting, light and very common at family meals, especially during the cool season.

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Ingredients

Ingredients

Bouillon

Spices & seasoning

Optional extras

On the side

Instructions

  1. Slice the ginger, garlic and onion. In a large pot, fry them in the oil for 3 minutes until fragrant.
  2. Add the chicken and brown it for 5 minutes on all sides.
  3. Pour in the water, add the fish sauce and let it simmer for 25 minutes covered, skimming if needed.
  4. Meanwhile, peel the green papaya, remove the seeds and cut it into pieces. Peel and slice the chayote.
  5. Add the papaya and chayote to the soup and cook for 10 to 12 minutes, until tender but still firm.
  6. Season with pepper and salt, then add the moringa or spinach leaves 1 minute before turning off the heat.
  7. Serve very hot in bowls, with white rice on the side.

Variations and tips

Fish tinola. Replace the chicken with pieces of white fish added in the last few minutes.

Using what's available here. Green papaya and moringa are found in Asian grocery shops; otherwise use courgette and fresh spinach.

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Original Ecomely recipe.