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Ginger Chicken Tinola with Malunggay leaves

Ginger Chicken Tinola with Malunggay Leaves

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Filipino
Servings 5

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Sauté the Aromatics

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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).