Tinolang Manok: The Homely Filipino Chicken Soup with a History

disclaimer: no chickens were beaten in the making of this soup

Pure filipino comfort in a bowl, and no – we’re not talking about adobo. This is Tinola, the chicken soup to rival all chicken soups. Fresh moringa leaves, tender chayote and melt in your mouth chicken turn this dish from just a humble chicken soup to a national treasure.

In the Cordilleras exists a similar soup with a brutal history. Pinikpikan is a traditional chicken stew that is made by beating a live chicken to death, as the bruising while the chicken is still alive helps to tenderise and give the chicken a different flavour. Some have even mentioned it tastes rich in iron from all the bruising. Don't worry though, you don't need to beat any chickens for a simple Tinola! All you need is a nice kampong chicken from Shopee or NTUC 🐓

This video was sponsored by Cosmic Cookware. Stand a chance to win your own set of Galaxy Cookware by checking out our video here! Giveaway closes 23 May 2024 – good luck!

@nomies.conot the 'goodnight' 🥺🥺🥺🥺🥺🥺🥺🥺🥺 [GIVEAWAY] Stand a chance to win your own set of Galaxy Cookware by simply: 1. following @nomies.co and @Cosmic Cookware 2. commenting below what dish you would like to cook with the Galaxy set! giveaway ends 23 May 2024. good luck! andddd even if you don't win (🥺), you can still get $5 off your first purchase at bit.ly/nOmxGalaxy #nom #sgfoodie #sgfood #sgfoodies #sg #filipinofood #food #foodie #foodtiktok #tinola #foodlover

Tiktok failed to load.

Enable 3rd party cookies or use another browser

Tinolang Manok (Filipino Chicken Tinola) recipe:

1 whole chicken, cleaned and portioned (preferably a kampong chicken or old fowl for best flavour)

5 immature (unlaid) chicken eggs (obviously OPTIONAL, i chanced upon this at the chicken stall)

½ cup fish sauce (or Filipino patis)

120g ginger, peeled thinly sliced

2 stick lemongrass, bruised

1 red onion, sliced

5 cloves garlic, minced

1 Knorr Chicken stock cube (No Added MSG)

300g green unripe papaya, peeled and cubed

1 whole chayote, peeled and cubed

2 cups fresh moringa leaves (malunggay)
- I got this from Tekka Market

3 large green chillies, whole

1 tbsp freshly cracked black pepper

3 tbsp vegetable oil

2.5 litres water

Salt, to taste

directions:

1. Heat oil in a pot on medium heat and sautee ginger and lemongrass until fragrant.

2. Add garlic and sautee for another minute. Add in chicken pieces along with fish sauce. Slightly increase the heat and sautee the chicken while tossing constantly until most of the liquid evaporates. (but now browned)

3. Combine the sliced onion and mix well.

4. Add in water and let it come up to a boil.

5. Add in the stock cube. Cover the pot, lower the heat and simmer gently for at least 20-25 minutes until the chicken is tender. If using an old fowl, it may take a lot longer.

6. Add in the chayote and papaya and simmer until soft.

7. Combine the immature eggs (optional) and green chillies. Season with salt and pepper.

8. Lastly, add the moringa leaves and and cook until the leaves are tender. Adjust consistency by adding more water if needed.

9. Serve alongside steamed rice.