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Filipino Chicken Tinola (Ginger Chicken Soup) — A Bowl of Comfort & Tradition

Warm up with authenticFilipino Chicken Tinola (Ginger Chicken Soup)— a comforting, flavorful classic.

Ingredients

Scale
  • 2 tablespoonscooking oil (olive or vegetable oil)
  • 2pounds chicken pieces (thighs, drumsticks, or breast)
  • 1medium onion, roughly chopped
  • 2garlic cloves, minced
  • 3pieces fresh ginger (about3inches total), peeled and sliced into thin strips
  • 4to5tablespoons fish sauce (adjust to taste)
  • 6 cupswater or chicken broth
  • 2stalks lemongrass, lightly crushed (optional for aroma)
  • 1chayote squash or green papaya, peeled and sliced into wedges
  • 1 cupfresh spinach, chili leaves, or malunggay leaves
  • Salt and pepper to taste
  • Steamed white rice, for serving

Instructions

  1. 1. Prepare the Base
  2. Heat the cooking oil in a large pot over medium heat.
  3. Add the sliced ginger and sauté for about a minute until fragrant.
  4. Stir in the minced garlic and chopped onion, cooking until the onion softens and turns translucent.
  5. 2. Brown the Chicken
  6. Add the chicken pieces to the pot and stir well, coating them in the aromatic mixture.
  7. Pour in the fish sauce and cover the pot. Let the chicken cook for about 5 minutes, allowing it to release its natural juices and fat.
  8. 3. Build the Broth
  9. Pour in the water (or chicken broth) and add the lemongrass stalks if usng.
  10. Raise the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the chicken is tender and cooked through.
  11. 4. Add Vegetables
  12. Add the chayote or green papaya wedges to the simmering broth.
  13. Cook for another 5–7 minutes, or until the vegetables become tender but not mushy.
  14. 5. Finish and Serve
  15. Stir in the chili or malunggay leaves and simmer for 1–2 minutes, just until the greens wilt.
  16. Taste the soup and adjust the seasoning with salt or more fish sauce if needed.
  17. Ladle the hot chicken tinola into bowls and serve immediately with steamed rice on the side.
  18. Chef’s Tips
  19. If you prefer a stronger ginger flavor, add extra slices early in cooking.
  20. For a heartier version, add a few slices of green chili or extra leafy greens.
  21. You can substitute spinach or kale for malunggay leaves if unavailable.
  • Author: Chef mia