Tinolang Manok (Chicken Tinola)

Tinolang Manok (Chicken Tinola) - kawaling pinoy 15/06/2018, 10*03 PM
HOME RECIPES ABOUT C O N TA C T
TINOLANG MANOK (CHICKEN TINOLA)

March 21, 2013 By Lalaine — 14 Comments
! Pin 2K " Share 514 # +1 5 $ Tweet 1
How amazing it is to be human. The things we disregard, the things we hold dear, the things we remember. I am
now a forty-two year old woman who has gone through life, seen too much of life and yet, every time I cook a pot
of tinolang manok, a memory from an already distant past can still grip my heart and tear it apart.
https://www.kawalingpinoy.com/tinolang-manok-chicken-tinola/ Page 1 of 12
I was five years old when my parents separated and soon a!er, my father began another family. On one of the
irregular occasions we did visit him, we~my brothers, my father, his new wife and their then 2-year old
son~gathered around the table for a lunch of chicken tinola. In the Philippines, or at least in our household, all
edible parts of the fowl~liver, gizzards, neck and all, are used in the soup. As there is only ONE liver in chicken and
it is considered the most nutritious, it was usually given to the precious child of the house. When my father
started to ladle our portions of the soup, I reached out for my bowl with a certainty that only comes from the
naivety of a child that THE liver was in mine. Instead, my father, cooing as he did, plopped the coveted piece into
his boy’s. I was too young then to explain the onslaught of tears, to even understand what I was crying about. All I
remember was the desperate need to be back home at my mother’s house. My mother’s house where I would
have been the ONE with the liver in her bowl.
MY LATEST VIDEOS
TINOLANG MANOK (CHICKEN IN

GINGER BROTH)
PREP TIME COOK TIME TOTA L T I M E
PRINT
15 mins 50 mins 1 hour 5 mins
Author: Lalaine | Kawaling PInoy

Recipe type: Main Entree
Cuisine: Filipino
Yield: 4 Servings
I N G R E D I E N TS
1 tablespoon oil
1 small onion, peeled and sliced thinly
2 to 3 cloves garlic, peeled and minced
2 thumb-sized fresh ginger, peeled and julienned
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
Get Ingredients
Powered by Chicory
I N ST R U CT I O N S
1. In a pot over medium heat, heat oil. Add onions, ginger and garlic and cook until limp
and aromatic.
2. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken
starts to change color and juices run clear. Add fish sauce and cook, stirring occasionally, for
about 1 to 2 minutes.
3. Add water and bring to a boil, skimming scum that float on top. Lower heat, cover and
simmer for about 30 to 35 minutes or until chicken is cooked through.
4. Add papaya and cook for about 3 to 5 minutes or until tender yet crisp. Season with salt and
pepper to taste. Add spinach and cook until just wilted. Serve hot.
MORE GOOD FOOD!
Chicken Pastel Chicken Asado
Asian Jalapeno Chicken Minced Chicken in Lettuce Cups
Filed Under: Meat and Poultry, Soups and Salads

Tagged With: chicken, ginger, papaya, spinach
« Oriental Chicken Buns Ginataang Kalabasa, Sitaw at Hipon »
FREE E-COOKBOOK FOR YOU!

Subscribe to our newsletter to receive emails about Kawaling Pinoy promotions, new products
and updates plus instant access to our Top 25 Best Recipes PDF!
Email*
SUBMIT
COMMENTS
John Carlo Velasco says

January 26, 2018 at 7:42 am
Thank you for online recipes especially for first time overseas filipino workers like me.
Actually wala akong experience sa kusina but this time kahit papaano may knowledge na. Thanks!
REPLY
Lalaine says
January 26, 2018 at 9:28 am
You’re welcome, John. I am glad you find the recipes helpful. Happy cooking!
REPLY
Ralph says
June 29, 2016 at 4:58 pm
I loved the recipe. Also loved the intro. You write well.
REPLY
Caroline says
June 14, 2016 at 5:32 am
That was a heartbreaking yet beautiful story about your childhood memories of tinola.
Perhaps THE moment when you for the first time experienced not being dads number 1. How
bittersweet memories can be…
I just took a couple of chicken thighs out of the freezer, and I was actually going to make sinigang
tonight, but I think I just changed my mind; I’ll be making tinola.
REPLY
Marji says
March 10, 2015 at 3:55 am
I just stumbled on your blog a!er looking for a tinola recipe. You write very well and I’m
teary eyed reading the intro story. Thanks for the recipe. Will try it
REPLY
Lalaine says
March 12, 2015 at 12:43 am
Thank you so much, Marji
REPLY
Cecile says
September 13, 2014 at 3:41 am
Dear Lalaine,
I almost felt your sadness when you did not get the liver in your soup. Being a filipino, I share the
same love of chicken liver and all sorts of liver for that matter. My children are eurasians and grew up
in a mixed asian/european household. I could never impart them my love for the liver of any sort and
felt sad in a way that they do not share my taste for it. They can not even understand why I like liver,
aside from liver pastej. I like your blogg very much. It is very well written and I enjoy your
introductory stories in the beginning of the recipes. I am so glad that I discovered it. More power.
REPLY
Lalaine says
September 14, 2014 at 3:24 pm
Thanks, Cecile
REPLY
marcelina valverde says

July 19, 2014 at 1:52 pm
Just made a big pot of this on Monday and have been savoring the soups simple yet very
satisfying broth for my nauseous tummy. Nostalgically comforting because of the warm childhood
memories of enjoying this classic dish…
REPLY
Lalaine says
July 19, 2014 at 11:38 pm
Hi Marcelina
I guess the stomach bug has been out and about this season. I hope you feel better soon.
REPLY
Louie says
June 24, 2014 at 10:28 pm
Gawin ko to. Sakto may chicken ako
REPLY
Louie says
June 24, 2014 at 10:27 pm
Sarap.
REPLY
Purabi Naha says

April 27, 2014 at 10:39 pm
I love Pinoy dishes and enjoyed them in my stay in Hong Kong. Your soup is so tempting…I
love the ginger in it too!
REPLY
Lalaine says
June 24, 2014 at 10:34 pm
Hi Purabi
Yes, the ginger really does wonders to a very simple soup. Thanks for the visit.
REPLY
LEAVE A REPLY
Your email address will not be published. Required fields are marked *
Comment
Name *
Email *
Website
Save my name, email, and website in this browser for the next time I comment.
Subscribe to comment
POST COMMENT
FIND RECIPES
Search this website …
STAY CONNECTED
FREE E-COOKBOOK
FOR YOU!
Subscribe to our newsletter to receive
regular updates via email plus instant
access to our Top 25 Recipes PDF!
Email*
SUBMIT
↑ BACK TO TOP | HOME | ABOUT | PRIVACY POLICY | COPYRIGHT © 2018 KAWALING PINOY ·LALAINE MANALO
AN ELITE CAFEMEDIA FOOD PUBLISHER

Tinolang Manok (Chicken Tinola) - Kawaling Pinoy

Enviado por

Dados do documento

Direitos autorais

Formatos disponíveis

Compartilhar este documento

Compartilhar ou incorporar documento

Opções de compartilhamento

Você considera este documento útil?

Este conteúdo é inapropriado?

Direitos autorais:

Formatos disponíveis

Tinolang Manok (Chicken Tinola) - Kawaling Pinoy

Enviado por

Direitos autorais:

Formatos disponíveis

Tinolang Manok (Chicken Tinola) - kawaling pinoy 15/06/2018, 10*03 PM

HOME RECIPES ABOUT C O N TA C T

! Pin 2K " Share 514 # +1 5 $ Tweet 1

TINOLANG MANOK (CHICKEN IN

Author: Lalaine | Kawaling PInoy

MORE GOOD FOOD!

Chicken Pastel Chicken Asado

Asian Jalapeno Chicken Minced Chicken in Lettuce Cups

Filed Under: Meat and Poultry, Soups and Salads

« Oriental Chicken Buns Ginataang Kalabasa, Sitaw at Hipon »

FREE E-COOKBOOK FOR YOU!

John Carlo Velasco says

Thank you so much, Marji

marcelina valverde says

Gawin ko to. Sakto may chicken ako

Purabi Naha says

Search this website …

AN ELITE CAFEMEDIA FOOD PUBLISHER

Você também pode gostar