Chicken Tinola
A clear ginger broth with chicken and green papaya. The lightest thing in the Filipino repertoire, and what gets cooked when somebody in the house is unwell.
- Time
- 45 mins
- Serves
- 4
- Steps
- 7
- Ingredients
- 9
Method
- 01
Fry the ginger in oil for a full 2 minutes until the edges colour - this is where the broth gets its backbone.
- 02
Add the garlic and onion and cook until soft.
- 03
Add the chicken and sear it for 5 minutes, turning, until no longer pink outside.
- 04
Splash in the fish sauce and let it sizzle against the hot pan for 30 seconds.
- 05
Pour in the water, bring to a boil, then skim the foam and simmer covered for 25 minutes.
- 06
Add the papaya and cook 10 minutes more until a knife slides through easily.
- 07
Stir in the leaves, turn off the heat and season with more fish sauce. Serve in deep bowls with rice.
Cooking Tips
- Fry the ginger for a full two minutes until the edges colour. That is where the broth gets its backbone.
- Skim the foam in the first 10 minutes or the broth stays cloudy.
Ingredient Substitutions
- Chayote replaces green papaya directly and is easier to find.
- Spinach or moringa leaves stand in for chilli leaves.
What to Serve With It
- Serve in deep bowls with rice and a small dish of fish sauce for dipping.
Storage and Reheating
- Keeps 3 days. Add the leafy greens fresh when reheating rather than storing them in the broth.
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