About this recipe

A beloved Filipino comfort soup made with tender chicken pieces simmered in a ginger-garlic broth with green papaya and malunggay (moringa) leaves. Tinola is the ultimate Filipino home-cooked meal — light yet deeply savory, warming, and nourishing. This classic version stays true to tradition: bone-in chicken for rich flavor, a fragrant ginger-onion base, and the signature slight bitterness of malunggay balanced by the mellow sweetness of green papaya. Perfect over steamed white rice.

Instructions

1. 1

   Pat the chicken pieces dry with paper towels. This helps them brown better and gives the broth more flavor.

2. 2

   Heat the oil in a large pot over ^[medium heat]. Add the ginger coins and cook for about 1 minute, stirring, until fragrant and lightly golden at the edges.

3. 3

   Add the sliced yellow onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent.

4. 4

   Add the garlic and cook for 1 minute more, stirring constantly, until fragrant but not browned.

5. 5

   Add the chicken pieces in a single layer. Let them sear undisturbed for 2–3 minutes per side until lightly golden.

6. 6

   Pour in the fish sauce and stir to coat the chicken pieces. Let it cook for 1 minute so the fish sauce caramelizes slightly and deepens in flavor.

7. 7

   Add the water (or low-sodium chicken broth) and black peppercorns. Bring to a boil over ^[high heat], skimming off any foam or scum that rises to the surface with a spoon or ladle.

8. 8

   Once boiling, reduce the heat to ^[medium-low]. Cover the pot and simmer for 20–25 minutes, until the chicken pieces is cooked through and the broth is flavorful.

9. 9

   Add the green papaya chunks. Simmer uncovered for 8–10 minutes, until the green papaya is just tender when pierced with a fork — it should be soft but hold its shape.

10. 10

    Taste the broth and season with salt and additional fish sauce as needed. The broth should be savory, subtly gingery, and lightly seasoned.

11. 11

    Turn off the heat. Add the malunggay (or baby spinach) leaves and stir gently. Let them wilt in the residual heat for 1–2 minutes.

12. 12

    Ladle into deep bowls and serve immediately with steamed white rice on the side. Extra fish sauce at the table is traditional and encouraged.