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Tinolang Manok

5 from 2 votes
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Equipment

  • Stockpot

Ingredients
  

  • 1 whole chicken (cut to pieces)
  • 1 piece onion (peeled, sliced thinly)
  • 1 clove garlic (peeled, minced)
  • 2 small piece ginger (peeled, sliced thinly)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp fish sauce
  • 5 cups water
  • 1 handful spinach leaves

Add-ons

  • 1 cup chayote / green papaya / kohlrabi (cut up into wedges)

Instructions
 

  • Instructions:
    1. Wash the chicken pieces thoroughly and pat them dry with paper towels.
    Peel the green papaya or chayote, remove the seeds, and cut them into cubes.
    Slice the ginger thinly.
    Mince the garlic cloves. Peel and slice the onion.
    2. In a large pot, heat the cooking oil over medium heat.
    Add the minced garlic and sliced ginger. Sauté until fragrant, about 1-2 minutes.
    Add the sliced onion and cook until translucent.
    3. Add the chicken pieces to the pot. Stir and cook until they start to brown slightly, about 5-7 minutes.
    4. Pour in the water or chicken broth, making sure the chicken is fully submerged.
    Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes or until the chicken is tender.
    5. Once the chicken is tender, add the cubed green papaya or chayote to the pot.
    Season with fish sauce (patis), salt, and pepper according to your taste.
    If you want extra heat, add some bird's eye chili (siling labuyo) at this point.
    6.Let the soup simmer for another 8-10 minutes or until the vegetables are tender but still slightly crisp.
    7. Add the spinach or chili leaves to the pot. Stir gently and cook for another 1-2 minutes until the leaves are wilted.
    8. Taste the soup and adjust the seasoning if necessary by adding more fish sauce, salt, or pepper according to your preference.
    Once everything is cooked and seasoned to your liking, remove the pot from the heat.