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Tinolang Manok - Print

This document provides a recipe for tinolang manok, a Filipino chicken soup. The soup is made by cooking chicken pieces with onions, garlic, ginger, and fish sauce in water. Papaya wedges and spinach are then added to the broth near the end to cook briefly. The soup serves 4 people and takes about 1 hour and 5 minutes to prepare. It provides 513 calories per serving and contains chicken, papaya, and spinach in a savory broth.

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christian rey abuan
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705 views1 page

Tinolang Manok - Print

This document provides a recipe for tinolang manok, a Filipino chicken soup. The soup is made by cooking chicken pieces with onions, garlic, ginger, and fish sauce in water. Papaya wedges and spinach are then added to the broth near the end to cook briefly. The soup serves 4 people and takes about 1 hour and 5 minutes to prepare. It provides 513 calories per serving and contains chicken, papaya, and spinach in a savory broth.

Uploaded by

christian rey abuan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

6/9/2020 Tinolang Manok - Print

Tinolang Manok
Chicken tinola is a healthy, tasty, and comforting soup that's perfect
for cold weather. It's delicious on its own or with steamed rice.

Prep Time Cook Time Total Time


15 mins 50 mins 1 hr 5 mins

Course: Main Entree Cuisine: Filipino Keyword: chicken tinola


4.25 from 4 votes
Servings: 4 Servings Calories: 513kcal Author: Lalaine Manalo

Ingredients
1 tablespoon canola oil
1 small onion, peeled and sliced thinly
3 cloves garlic, peeled and minced
2 thumb-sized fresh ginger
1 (3 to 4 pounds) whole chicken, cut into serving pieces
2 tablespoons fish sauce
5 cups water
1 small green papaya, pared, seeded and cut into 2-inch wedges
1 bunch fresh spinach leaves, stems trimmed
salt and pepper to taste

Instructions
1. In a pot over medium heat, heat oil. Add onions, ginger, and garlic and cook until softened.
2. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to
change color and juices run clear.
3. Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
4. Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and
simmer for about 30 to 35 minutes or until chicken is cooked through.
5. Add papaya and cook for about 3 to 5 minutes or until tender yet crisp.
6. Season with salt and pepper to taste.
7. Add spinach and push down into broth. Cook until just wilted. Serve hot.

Nutrition
Calories: 513kcal | Carbohydrates: 16g | Protein: 39g | Fat: 33g | Saturated Fat: 9g | Cholesterol:
143mg | Sodium: 930mg | Potassium: 1062mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8959IU | Vitamin C:
76mg | Calcium: 143mg | Iron: 4mg

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