There's something deeply nostalgic about a steaming bowl of tinola — especially when it's done right, with tender pieces of chicken, generous slivers of fresh ginger, and the subtly peppery bite of malunggay leaves. My version of Ginger Chicken Tinola with Malunggay Leaves is a soulful take on the classic tinolang manok recipe, a dish that speaks to the heart of filipino food culture. Whether you're nursing a cold or simply missing home, this filipino soup recipe delivers warm comfort with every spoonful. And yes, it’s also one of those dishes where leftovers taste even better the next day.
Ginger Chicken Tinola with Malunggay Leaves
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Filipino
Large Pot or Dutch Oven Ideal for even cooking and building layers of flavor.
Chef’s Knife For chopping aromatics and cutting the chicken.
Chopping board Preferably one for vegetables and another for raw meat.
Ladle Makes serving soups a clean and efficient process.
- 1 whole chicken cut into serving pieces; ideally bone-in, skin-on thighs and drumsticks for more flavor
- 1 tablespoon cooking oil canola or vegetable
- 1 large onion chopped
- 5 cloves garlic minced
- 2 inches fresh ginger peeled and sliced into thin matchsticks
- 1 tablespoon fish sauce patis
- 6 cups water or chicken broth for richer taste
- 1 green papaya peeled, deseeded, and sliced into wedges (can substitute with chayote)
- 1 bunch malunggay leaves about 1 to 1½ cups; you can also use spinach if unavailable
- Salt and pepper to taste
- Optional: 1 siling pangsigang or green chili for a mild kick
Sauté the Aromatics
Heat the cooking oil in a large pot over medium heat. Once hot, add the onions and cook until translucent. Toss in the garlic and ginger. Let these aromatics sizzle until the kitchen smells absolutely divine — about 2-3 minutes.
Add the Chicken
Place the chicken pieces into the pot. Brown them lightly for 4-5 minutes. This not only helps seal in flavor but gives the broth more depth. Season with fish sauce and stir well.
Add Water and Simmer
Pour in the water or broth. Bring to a boil, then reduce the heat and let it simmer gently for about 25 minutes or until the chicken is fully cooked and tender. Skim off any scum or excess fat for a cleaner broth.
Add Papaya and Simmer Again
Drop in your sliced green papaya or chayote. Let it simmer for another 8-10 minutes, just until the fruit is fork-tender but not mushy.
Add Malunggay and Final Seasoning
Turn off the heat and add the malunggay leaves. Stir until they wilt from the residual heat. Taste the broth and adjust with salt and pepper as needed. If you want a gentle spice, toss in one whole green chili.
Serve Hot
Serve steaming hot in large bowls. Don’t forget the side of warm white rice—it’s practically law when serving tinola (filipino ginger-garlic chicken soup).
Perfect Pairings
This Ginger Chicken Tinola pairs well with a variety of other filipino recipes, especially if you're putting together a family meal or special Sunday spread:
- Steamed Jasmine Rice: No tinola is complete without it. The rice soaks up the gingery broth perfectly.
- Okoy: A crunchy side dish like okoy recipe filipino food (shrimp fritters) adds texture and contrast.
- Tortang Talong: This eggplant omelette (tortang talong recipe) balances the lightness of tinola with savory richness.
- Mantou Buns: Although Chinese in origin, these soft buns (from a mantou recipe) are excellent for dipping in the broth if you want something different from rice.
- Munggo or Monggo Soup: Serve a small bowl of munggo recipe filipino food or monggo recipe philippines alongside. The earthiness of mung beans complements the fresh flavors of tinola.
Frequently Asked Questions
1. Can I use chicken breast for tinola?
You can, but I recommend bone-in, skin-on chicken thighs or drumsticks. They impart more flavor into the broth and stay juicy even with prolonged simmering. Chicken breast tends to dry out.
2. What leafy greens can I substitute for malunggay?
Spinach is the most common alternative. Kangkong (water spinach) from your favorite kangkong recipe also works beautifully. Even chili leaves, often used in pininyahang manok recipe variants, are traditional and flavorful.
3. Is green papaya necessary?
Green papaya is traditional, but chayote (sayote) is a solid substitute. It holds its texture and gently absorbs the flavors of the soup. Some regional versions even use up leftover squash or unripe jackfruit—true pilipino food recipe improvisation.
4. Can I add noodles to this dish?
While not traditional, adding rice noodles or sotanghon can turn tinola into a heartier meal. Think of it as a cousin to chicken sopas panlasang pinoy, but with a ginger-forward broth.
5. How do I store and reheat leftover tinola?
Let it cool, then refrigerate in an airtight container. It keeps for 3-4 days. Reheat gently on the stovetop over medium heat. Add a splash of water if the broth thickens too much.
