How to Cook Tinolang Manok

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Tinolang manok chicken soup is light and refreshing. This clean, clear broth studded with chicken, spinach and green papaya is a favorite home-style dish in the Philippines. Perfect for a chilly day.


Tinolang manok chicken soup is light and refreshing. This clean, clear broth studded with chicken, spinach and green papaya is a favorite home-style dish in the Philippines. Perfect for a chilly day.

Ingredients:

  • Oil -- 2 or 3 tablespoons
  • Chicken, bone in, cut into small pieces -- 2 to 3 pounds
  • Onion, thinly sliced -- 1
  • Garlic, minced -- 1 tablespoon
  • Ginger, minced or julienne -- 2 tablespoons
  • Water -- 4 cups
  • Fish sauce (patis) -- 2 tablespoons
  • Salt and pepper -- to taste
  • Green papaya, peeled, seeded and cubed -- 2 cups
  • Fresh spinach -- about 2 cups


Instructions:

  1. Heat the oil in a large pot over medium flame. Add the chicken pieces and sauté until lightly browned on all sides, 5 to 7 minutes. Remove to a plate or bowl.
  2. Add the onions to the pot and saute until translucent, about 3 to 4 minutes. Next add the garlic and ginger and saute for another 2 or 3 minutes.
  3. Stir in the water, fish sauce, salt and pepper bring to a boil. Reduce heat to low, add back the browned chicken pieces and simmer for 25 to 30 minutes, stirring occasionally and skimming off any scum that rises to the surface.
  4. Add the cubed papaya to the pot and simmer for another 5 to 10 minutes, or until cooked through.
  5. Remove from heat, stir in the spinach and adjust seasoning. Serve hot in bowls with a side of steamed rice.

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Not Just Food: How to Cook Tinolang Manok
How to Cook Tinolang Manok
Tinolang manok chicken soup is light and refreshing. This clean, clear broth studded with chicken, spinach and green papaya is a favorite home-style dish in the Philippines. Perfect for a chilly day.
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