Tinola manok in Tagalog, or la uya in Ilocano is a chicken soup originally from Philippines cuisine. Traditionally, tinola manok is cooked with chicken, wedges of green papaya, and chilli pepper leaves. The basic tinola soup broth flavored comes from ginger, garlic, onions and fish sauce. This earthy and comfort chicken soup recipe usually served in rainy season. Tinola manok or chicken tinola is usually served as an appetizer soup in Phillipines restaurant.
Tinola manok is actually a flexible dish, you can substitude with available ingredients nearby. Chicken can be substitude with pork or even frog. Green papaya or unmatured/young and unripe papaya can be substitute with chayote squash. The chili leaves can be substiture either with spinach or moringa leaves or known as marungay in Cebuano or daun kelor in Bahasa Indonesia. I’m using ayam kampung or malay chicken, this chicken similiar to free ranged chicken that got leaner and thoughter meat than regular chicken. The flavour is much more superb than the regular chicken, but it takes much more longer cooking period to release all the collagen the flavour, that’s made this soup is taste so special.
How does chilli leaves taste, that’s my first question when i firstly known about tinola soup. First you should know that the leaves of any chili pepper plant are edible. The chilli pepper leaves got mildly bitter taste and nothing hot like the fruit, but i can taste the very mild peppery when you bite the matured leaves. Chilli pepper leaves can be used as a regular green veggies like stir fry or even veggies fritter. Chilli leaf is also used in korea as a ingredient for making kimchi.
Tinola manok or sometimes pronounced as tinolang manuk is usually got a clear broth. The chicken is usually boiled in separated pan and don’t forget to put the chicken pieces right after the water boiling. Once the chicken is boiled, some dirty scum and also foam wil be floating on the top of the broth. Skim off all of it with a large spoon. When the foam stops (about 15 minutes), reduce heat, cover the soup and let it simmer for another 10 minutes. The chicken tinola soup broth got light ginger and garlic flavour, that’s why usually i just stir fry the garlic, onion and ginger just until fragrance and not even slightly browned and than pouring water for boiling the chicken. This following technique made a tasty chicken tinola soup with pleasant clear broth.
Chicken Tinola Soup (Tinolang Manok) Recipe:
- 1 Chicken, cut into bite size
- 1 small green papaya, sliced into small pieces (about 2 cups)
- 2 cups chilli pepper leaves
- 3 cloves garlic, bruised
- 6 cm ginger, thinly sliced
- ½ onion, roughtly chopped
- 2 tbsp fish sauce
- 1.5 L water
- salt and pepper to taste
Instruction:
- Heat up oil in a wok pan, saute the onion, garlic and ginger until fragrance, DO NOT let it BROWNED
- Add the water, bring it to boil
- Put the chicken pieces, season with salt, peper and fish sauce, let it boil once again
- Skim off and discard any scum and foad that floating on top of the broth
- Once the foam is not shown, reduce the heat and put the lid cover, let it simmer for almost tender enought
- You can strain the broth and keep the chicken pieces, discard the ginger, garlic and onion *optional
- Put it the chicken piece into the broth again, put the green papaya and bring it to boil until the green papaya is tender enought
- Nearly done, add the chilli pepper leaves and bring it to boil once again
- Turn off the heat and serve immediately
I know I would enjoy this soup. I had no idea that you could use chili pepper leaves. I’ll be sure to try them next year when we have peppers in our garden.
Halo ito, selamat ya, ito menang di GA blogku. Tolong kirim alamat ito ke emailku ya? Kutunggu sampai hari ini (Senin). Thanks 🙂
Great soup with chiken and vegetables ,I love it because is a bit spicy,(I love Philippine food)and I can say that you are very food passion man.
Looks delicious! I had no idea that chili pepper leaves were edible. I will be trying the leaves next year when I plant my peppers in the spring!
Wow this looks really authnetic, looks like it was prepared by a Filipino. Well done!
BTW just a small correction on the spelling its Philippines not Philipphines.
thx ray, i think i just miss translated the indonesian bahasa for phillippines…hehehe
This soup does look and sound absolutely wonderful, Dedy. I could definitely use a bowl right now. Speaking of bowls, that one you have in your photo is exquisite.
Great looking soup. I have never cooked with papaya, but it sounds delicious.
Never heard of the soup but am at home with all the ingredients. Ginger is my favourite and so is fish sauce and chicken. I am sure this soup tastes delicious and i didn’t know I could eat chilli leaves but now I know. Thanks for introducing me to this new recipe. Have a lovely week!
daon cabe jadi sayur ini?
iya mbak, pake daun cabe…
rasanya kayak bayam, tp sdikit lbh pahit n apa pedes2nya….
mo coba deh.. ku tanam cabe sih.. pernah dulu makan juga tapi dicampur kari, emang agak mirip bayam.. waktu ku bilang itu bayam katanya daun cabe..
Resep ini juga bisa pake DAUN KELOR loh mbak, ternyata daun kelor itu bagus juga buat diet…..
ga punya daun kolor eh kelor..
bayangin rasanya seger2 pedes gimana gitu…. enaknya dengan ikan asin
Masuk akal juga mas, tp enaknya klo ikan asinnya digoreng dulu kali ya….
A light and delicious sounding soup!
Cheers,
Rosa
I looooove green papaya! I have only had it raw, in a salad, so this sounds completely new to me. Thank you for the inspiration!
we used to stir fry the shredded green papaya too in Indonesia, just like a spaghetti squash….
I had no idea that chilli pepper leaves were edible. I learn the best stuff when I visit your blog, Dedy. This soup looks delicious.
I too had no idea one could use chili pepper leaves in cooking. Have not cooked with green papaya either, one of these days.
What a wonderful looking soup! I love green papaya and would definitely love a big bowl of this 🙂
Its tantalizing and the soup is much needed for the rainy weather we are going through almost every day. The issue is if I can find the leaves and once this has been cleared, I will enjoy the soup to the maximum
looks great and I didn’t know you could use the leaves
Hmm… Green papaya sounds like a very interesting way to eat papaya! I’ve only ever eaten it ripe – how is the flavor when it’s green?
it almost like chayote squash, but it got a little bit bitter aftertaste if you don’t peelled it right…..
I love the touch with the chili pepper leaves, beautiful, Chef!
This is a great looking soup with great flaors, still exotic for me even if a comfort food for a rainy day (how about the soon to come snow days lol). I love green papaya salad but never had it any other way. And good to know about the chayote squash substitute. Got to get my hands on chilli pepper leaves!
A very nourishing soup to heat and warm the soul. I have not used a green papaya before. Will have to give that a try. Take care, BAM
I’ve made a ginger turkey soup so I know I’d love yours just as much!
This looks so wonderfully comforting! I love the warming and aromatic qualities of ginger 🙂
this dish sound very healthy…
Chili pepper leaves? That’s a new ingredient for me. Again you teach me something new. Thanks!
What a delicious selection of dishes!
This soup sounds so interesting. I never knew you could use chili leaves! Must give that a try.
🙂 Mandy
What a great sounding soup! The flavors sound very interesting!