Lazy Kitchen Ep. 5 (1-pot edition): Chicken Tinola


And we’re back! 

This time I’m blogging to document my try at Tinola. #TinolaTime 

Props to all the YouTubers and video content creators that make cooking videos look so easy. The setup –lighting, audio, positioning the camera– must be so difficult.

(Follow me on instagram @jari_1995 for more disastrous IG stories).

Introduction: Chicken Tinola

Chicken Tinola or Tinolang Manok is a one-pot ginger-flavoured chicken soup that’s definitely good for the soul. In any other dish (except Hainanese chicken rice), I would absolutely hate ginger. But chicken tinola makes it work. It’s warm and tasty.

Another reason why I love Filipino viands so much is that you get meat, soup and vegetables all in one pot. I mean you could probably say that for all stews… But in this manner, Filipino stews and soup dishes really appeal to the lazy me. 

Tinolang Manok Ingredients

Most ingredients are probably in your fridge or pantry… except for the green papaya. 

  • Cooking oil 
  • Garlic, 3-4 cloves, minced 
  • Onion, 1 medium, chopped 
  • Ginger, 1 teaspoon, chopped 
  • Chicken, around 1 kg
  • Fish sauce, 1 tablespoon
  • Pepper 
  • Water
  • Green papaya, 1 medium, sliced 
  • Chili leaves, 1 bundle 
  • Chicken bouillon cube, 1 piece 

Chicken Ginger Soup Recipe 

I feel like compared to Pork Afritada (which I blogged about here), Chicken Tinola is way easier to make. There are a thousand ways to cook chicken in a pot, but this is among the best.

This is definitely not 1 kilogram of chicken. This photo shows the leftovers. Sorry.

Prep time: In theory, 10 minutes. I make the same disclaimer as always. 

Cook time: 45 minutes

  1. Sauce garlic, onion and ginger in cooking oil. Once it smells like ginger in the house (yaaaassss), proceed to next step.
  2. Add the chicken. 
  3. Add fish sauce and pepper. Let this simmer for like 2 to 5 minutes (such a big range… I really don’t remember). 
  4. Add 3 to 4 cups of water. Bring to a boil. 
  5. Lower heat. Allow to simmer for around 30 minutes until meat is tender. 
  6. Add sliced papaya. 
  7. Let simmer for 10 to 15 minutes until papaya is ready. 
  8. Salt and pepper to taste. Taste. 
  9. Add chili leaves and a chicken bouillon cube (honestly could just use a broth, but that requires effort). 
  10. Enjoy eating! 

This quarantine is making me feel so kitchen-savvy! Probably the rest of my cohort and I are being deceived into the culinary craft… Everyone and their sister is making chicken tinola in my feed (it’s just that comforting!)

Until next time!

Your kitchen gremlin ❤️

Read my other Lazy Kitchen experiences here.

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