They say that memory is most strongly associated with the sense of smell but as for me, the sense of taste is an equally strong contender. Whenever I would take a bite or a sip of a food, I can always connect it to a story and moreover, to a feeling.
Tinolang Manok has always been a dish that makes me reminisce about warm and good feelings. When I was a kid, my mom would prepare this for me especially when I’m feeling a bit under the weather. She would promise that no fever is too high for her warm Tinolang Manok. Up to this date, even after I’ve witnessed the effectiveness of medicine, I still crave for this ginger-based chicken soup, perfectly complimented with green papaya wedges and Malunggay leaves.
This is a favorite in Filipino households especially in ours. It only seems like a natural idea to cook this and share it in our dining table whenever it’s pouring outside. Even if it’s summer, we can still manage to find excuses to enjoy a bowl of this.
I know I’ve mentioned a couple of Filipino terms in this so for reference, the glossary is at the end of this post. Try this with us and don’t forget to let us know what you think! 🙂
- 800 g Chicken, preferably with bones
- 2 in Ginger, peeled and julienned
- 3 cloves Garlic, peeled and minced
- 1 medium Onion, peeled and chopped
- 2 pcs medium Chayote or Green Papaya, peeled and cut into wedges
- 1 bundle Chili Leaves or Malunggay
- 1 pc Chicken Cube
- Fish Sauce, to taste
- Pepper, to taste
- In a pot over medium heat, place cooking oil.
- Sauté ginger until brown, add the garlic and onion until the garlic is brown as well.
- Add the chicken. Sauté for another 3-5 minutes.
- Add the Green Papaya. Cook for another 2-3 minutes.
- Add the chicken cube and a liter of water. Bring to a boil.
- Add the fish sauce and pepper as desired.
- Add the Malunggay. Turn off the heat and cover for another 2-3 minutes before servings warm.
Tinola – Chicken Soup
Manok – Chicken
Malunggay – moringa, drumstick tree, horseradish tree, ben oil tree, or benzoil tree