Traditional recipes

Chicken Ginger Stew (Tinolang Manok) recipe

Chicken Ginger Stew (Tinolang Manok) recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Easy chicken
  • Quick chicken

A classic Filipino chicken recipe. Serve with freshly cooked rice or whatever you fancy.

68 people made this

IngredientsServes: 4

  • 1 tablespoon cooking oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 (3.75cm) piece fresh ginger, peeled and thinly sliced
  • 1 tablespoon fish sauce
  • 1.35kg chicken legs and thighs, rinsed and patted dry
  • 800ml chicken stock
  • 1 chayote squash, peeled and cut into bite-sized pieces
  • salt and pepper to taste
  • 1 head pak choi, chopped
  • 225g spinach

MethodPrep:30min ›Cook:25min ›Ready in:55min

  1. Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken stock over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the centre, about 10 minutes more. Season with salt and pepper. Add the pak choi and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.


Chayote squash can be found in Caribbean speciality stores or online.

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Reviews & ratingsAverage global rating:(75)

Reviews in English (52)

This was lovely. I actually used Kale instead of Chinese cabbage because didn't have any. It had a mild flavour. I personally will add a bit more ginger the next time because I love the taste of it. However, my parents loved it and said it didn't need anything else in it. I will be making it often because the only fat in it comes from the cooking oil and chicken.Thanks for posting.-20 Mar 2013

by Roan

I made this for a filipina friend of mine & she commented that it tasted good but the spinach was not something she grew up using. It was too strong a taste. Try pepper/sili leaves. She also makes this with/without the squash. It's not crucial if you just want soup now. What makes this dish distinct is the ginger , onion, & fish sauce(patis). I buy it in the asian market. Without this trifecta, you DO NOT have Tinola. Soy is not a substitution at all. Soy is a plant based product. Patis is animal based and although both are salty, soy is not multilayered in taste like patis. Maybe this is why some of you find it lacking depth when you use soy as a substitution. It's like saying a veggie burger tastes like dry aged prime rib steak. The secret of this broth is Patis. There are no substitutions unfortunately. I've had this made for me, where you dump it all into a pot to stew for a couple of hours & it tastes great. I don't even brown it. You can even substitute beef(don't brown it) for chicken, so my filipina friend tells me. I've had it & it tastes great. Btw I don't use chicken broth. I use water & season to taste(with more patis if necessary, never with more salt which is one dimensional) when the meat's done. You are essentially making a stock from scratch. It keeps the broth rich, the meat tender but the soup delicate. It's supposed to be delicate tasting but NOT bland. On a historical note, patis is the closest modern substitution for the ancient roman ingredient "garum".-09 Jul 2011

by vixenvillain

This is a great recipe. I use three chayote squashes and usually a box + a can of chicken broth (or sometimes I use 3 cans instead). I haven't used spinach before but baby bok choy or regular bok choy both make this delicious. I use a bit extra on the ginger and 1 large onion to make sure it's fragrant. No need for salt if you're using regular chicken broth. Easy, quick and wholesome! I love cooking from whole foods.-28 Mar 2011

Tinolang manok or chicken ginger stew is a clear chicken soup dish that almost all Filipino families cook and serve for lunch or dinner. Tinola is tasty dish made by boiling chicken sautéed in ginger and adding vegetables and spices. It is best eaten hot as soup or eaten with steamed white rice and seasoned with patis (fish sauce) and chilli. It is a very light dish and refreshing, a simple broth with chicken, chili leaves, green papaya, and malunggay leaves. It is a favorite home-style dish in the Philippines, and if you happen to go to the farm especially in the Visayas region, a steaming bowl of tinolang manok is always the main dish served.

1 kilo whole chicken, cut into pieces.
1 small young unripe papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves (spinach can also be used)
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce), or use salt instead
A small portion of lemon grass (small knot)

Cooking Instructions:

1. In a stock pot, heat oil and sauté garlic, onion and ginger.
2. Add water and the chicken.
3. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
4. Season with patis or salt.
5. Add papaya and lemon grass. Simmer for an additional 5 minutes or until papaya softens but not overcooked.
6. Add the chili leaves and malunggay leaves then turn off the heat.
7. Serve steaming hot on a bowl with plain rice on the side.

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Tinolang Manok


  • Vegetable oil
  • 1 thumb-sized of fresh stripped ginger
  • 2 cloves of crushed garlic
  • 1 minced onion
  • 1 lb. of chicken which is cut into desired pieces/sizes
  • 2 tbsp. of patis or fish sauce
  • Salt to taste
  • 4 – 5 cups water or rice wash (the second time of washing)
  • 2 – 3 quartered chayote squash or green papaya
  • 1 cup chili leaves or malunggay
  1. Heat the oil. Sauté’ garlic and ginger in a saucepan over medium heat. Cook until fragrant.
  2. Add onions too, and then put the chicken pieces and cook for about 5 minutes. Season it with fish sauce and salt.
  3. Pour water (or rice wash) into. Bring to boil. Lower the heat and let it simmer until chicken is half-done.
  4. Add in chayote (or papaya). Continue simmering until the chicken will become tenderand the vegetables are cooked.
  5. Put some chili leaves or malunggay, and then stir to combine until well blended. Remove from heat.
  6. Transfer to a serving plate. Serve hot with rice.

Did you encounter any problems from cooking my recipe? Contact me for more details, tips, and information. I hope you’d like to read my article. Thank you for reading. Stay updated!

Fish sauce and marinating chicken

While fish sauce, or patis, is very popular in Vietnamese cuisine, it’s just as important a flavor profile in Filipino cooking. Filipino food historian, Doreen Fernandez wrote that Filipinos often brought small bottles of patis with them when traveling abroad to acclimate the “alien” taste of new foods.

For this recipe, I use patis to marinate the chicken to give it more flavor from the get go–even if the get go means marinating for two hours. Trust me, marinating will be worth it! I’ve tried forgoing marinating chicken or even cutting it down to 30 minutes, but I felt it always needed more flavor. I used a ratio of one pound of chicken to one tablespoon of fish sauce. I also add the extra fish sauce from the marinade straight into the saute.

Tinolang Manok with Malunggay Recipe

Tinolang Manok with Malunggay or Chicken Tinola is a simple soup and a favorite home-style dish in the Philippines. Traditionally, Tinola is cooked with chicken, wedges of green papaya, and chili pepper leaves or Bird&rsquos eye chili leaves in a broth flavored with ginger, onions, and fish sauce.

In case chicken is not available, you can substitute pork, chayote instead of papaya, or moringa leaves known as marungay or malunggay, instead of pepper leaves. In this recipe we used malunggay leaves.

Did you know that you will get lots of nutritional benefits from Moringa or Malunggay? Visit our article about it here Top 10 Health Benefits of Malunggay.

This version of Tinolang Manokhas a twist, we added tomatoes and saute the chicken with it. We learned this process from an experienced cook. He said, &ldquosauteing the chicken with tomatoes will preserve the chicken&rsquos original taste.&rdquo

This is optional you can omit the tomatoes from the recipe if you don&rsquot want to experiment.

Recipe Summary

  • 3 tablespoons canola oil
  • ½ cup sliced fresh ginger
  • 1 (5 pound) whole chicken, cut into pieces
  • salt and ground black pepper to taste
  • 2 (14 ounce) cans coconut milk
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained

Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.

Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.

Tinolang Manok

Tinolang Manok is extremely simple to get ready, reasonable and delightful soup is exceptionally sweet-smelling in view of the expansion of the fiery ginger. In the northern part of the Philippines, tinola alludes to a chicken soup arrangement with green papayas and bean stew leaves.

Tinolang Manok Recipe


  • 1 Kilo (1.6 lbs) Chicken (breast and thigh)
  • 1 Medium sized onion, sliced
  • 3 Cloves of Garlic
  • 1 thumb sized ginger, sliced
  • 1 bundle Spinach
  • 3 Tbsp Patis (Fish Sauce)
  • 1 Unriped Papaya (sliced)
  • 1 red bell pepper, sliced (optional)
  • 3 Cups of Water
  • Cooking Oil for Sauteeing
  • Optional (Chicken Cube)

Cooking Procedure:

  1. Put oil on a heated pan
  2. Sautee’ ginger, garlic and onion
  3. Add chicken and fish sauce
  4. Add water, cover pan and bring it more to boil, then simmer a little bit
  5. Add the sliced unriped papaya
  6. After about 30 minutes, your chicken should be cooked, you can now add your spinach bring it to boil for another 2 minutes!
  7. Add salt and pepper to taste
  8. Add chicken cube (optional!)
  9. Serve with white rice and fried fish! Enjoy!

Looking for other Lutong Pinoy Recipes to try on? Feel free to check out our pork recipes, chicken recipes and desserts.

Tinolang Manok Recipe (Chicken Tinola)

Tinolang Manok is a kind of Chicken dish which is cooked by sauteing garlic, onions, and ginger the adding Chicken and letting it turn a little brown. Water is used for the broth and Sliced Papaya or Sayote (Chayote) is added as well as malunggay or Dahon ng Sili (Chili Sprouts) before you turn off the stove.

  • Author: Pilipinas Recipes
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6 1 x
  • Category: Entree
  • Cuisine: Filipino


  • 1 Whole Chicken (chopped)
  • 2 pieces Sayote or a Medium sized Papaya
  • 3 cloves of garlic, peeled and minced
  • 2 thumbs of ginger, julienne
  • 1 medium-large onion, sliced
  • 3 cups of chicken broth or 1 Knorr chicken cube (dissolved in 3 cups of water)
  • 1 bunch of Malunggay
  • 2 tablespoon of fish sauce (patis)
  • 1 tablespoon cooking oil
  • salt to taste


  1. Heat oil in a pan, saute garlic, onion, and ginger.
  2. Add the chicken and cook, stir for 3 minutes or until chicken juice run clear.
  3. Pour the fish sauce, mix occasionally for 2 minutes.
  4. Add the chicken broth or the dissolved chicken cube.
  5. Cover and simmer for 40 minutes.
  6. Uncover and add sayote or papaya, mix and cover for 5 minutes. Let it cook.
  7. Add the salt. Stir well and cook for 2 minutes.
  8. Serve with Hot Rice


  • Serving Size: 233 g
  • Calories: 143
  • Sugar: 1.9 g
  • Sodium: 681 mg
  • Fat: 7.6 g
  • Saturated Fat: 1.8 g
  • Unsaturated Fat: 5.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 4.4 g
  • Fiber: 1.7 g
  • Protein: 25 g
  • Cholesterol: 41 mg

Keywords: comfort food, bone-chicken soup, traditional, ginger flavor

Did you make this recipe?

Tinolang Manok with Dahon ng Sili

Frequently-Asked Questions About Chicken Tinola

Is this your first time cooking the Chicken Tinola? Fret not, this Filipino chicken soup is a fairly easy dish to make at home and can be served in a variety of ways, depending on your liking.

Is chicken broth necessary?

Adding chicken broth into your Chicken Tinola recipe is optional. However, you will have to cook the soup for a couple of hours on low heat to really extract the flavor from the chicken bones. To really bring out the flavor that is reminiscent of this traditional Filipino recipe, add some chicken broth into your soup.

What alternative ingredients can be used in place of Malunggay leaves?

Malunggay leaves are native to tropical climates - they may not be readily available at your favourite local supermarkets. Spinach is a good alternative!

How can the Chicken Tinola recipe be adapted for spice levels?

If you are a fan of spicy foods, you can include long green chili peppers or the Jalapeno into your Chicken Tinola broth. This will make your dish spicier than usual.

Is the Chicken Tinola a nutritious recipe?

Yes it is! With good amounts of unripe papayas and Malunggay leaves, this Filipino food is a healthy main dish for weeknight dinners.

What is another popular but easy variation of the Chicken Tinola recipe?

Adding coconut milk into the recipe makes for a very creamy, rich and flavorful updated Chicken Tinola recipe!

How do I serve the Chicken Tinola dish?

This Filipino family recipe is a simple but flavorful dish packed with seasoning from salt, ginger and garlic. It is best served with some warm, fluffy white rice and can be accompanied with a sour plum dish or fish dipping sauce. For healthier alternatives, you can use brown rice to go with the Chicken Tinola.

How To Cook Chicken Tinola (Tinolang Manok)

This chicken recipe is one of the famous and favorite dishes in the Philippines. You don't need to be a master-chef to cook this. I can suggest this dish for the beginner. In fact, this is the first recipe that I learned to cook!

Most of the vegetables ingredients in Tinolang Manok can be found in Asian stores (Filipino or Indian Stores). You can buy them fresh or frozen. But if you're too far away or too lazy to go around and find a Filipino store, you can be more creative and look for substitute vegetables. For example, you can use potatoes for the unripe papaya/upo/sayote (chayote squash), and you can also use spinach leaves for the sili (chili)/malunggay leaves.


  • 1 kilo chicken, cut in serving pieces
  • 1 unripe papaya, quartered (or 2 sayote or 3 potatoes, quartered)
  • 1 onion, chopped
  • 4 cloves garlic, crushed
  • 1 thumb-size ginger root, cut into strips

Tinolang Manok (Ginger Chicken Soup)

This is Tinolang Manok (Ginger Chicken Soup). Tinolang Manok is a traditional Filipino chicken soup that is very easy to prepare. It is best if you can use native chicken with this dish, but if not store bought chicken will do. This dish is especially good to eat on a cold and rainy day or when sick with a cold. Enjoy this recipe from all of us at Filipino Chow.


  • 2 pounds of chicken, cut into serving pieces
  • 1⁄2 cup of chicken liver (optional)
  • 1 thumb size piece of ginger, cut into strips
  • 4 cloves of garlic, peeled then minced
  • 1 small red onion, chopped
  • 1-2 pieces of green papaya or chayote, peeled with seed removed and cut into wedges
  • 1 bundle of chili pepper leaves or malunggay
  • 8-10 cups of water
  • patis to taste


  1. Heat the cooking oil in a large pot over medium-high heat.
  2. Add the garlic to the pot, followed by onion, then saute until onion becomes translucent.
  3. Now add the ginger and cook for about 4 minutes.
  4. Add the chicken and fish sauce.`
  5. Cook the chicken while stirring occasionally until the chicken is lightly browned.
  6. Pour in the water and bring to a boil.
  7. Reduce the heat to medium-low then let the soup simmer for 10 minutes.
  8. Occasionally skim off any excess oil as best as you can.
  9. When 10 minutes have passed, add the chayote or green papaya.
  10. Now let this simmer for another 8-10 minutes or until chayote/green papaya are tender.
  11. Add the chicken liver and cook for about 3-5 more minutes.
  12. Add more fish sauce to taste if needed.
  13. Add leafy greens of your choice.
  14. Turn the heat off. The hot soup will continue to cook the leafy greens.
  15. Serve hot with steamed rice.

You can substitute spinach leaves if malunggay or chili pepper leaves are not available in your area.

Watch the video: A healthy way to cook Chicken Tinola. Tinolang Manok (December 2021).