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Philippines · Food

Tinolang Manok

50 min
320 kcal
4 servings

By eatmundo · August 4, 2026

Tinolang Manok🇵🇭AI-generated image

Same ingredients, elsewhere in the world

4 matches

Dishes from other countries' kitchens, made from the same core ingredients as Tinolang Manok. The percentage is the share of ingredients the two recipes have in common.

Same technique: Soup84 recipes from 22 countriesSee all 4 matches

A classic Filipino ginger-based chicken soup, known for its clean, soothing, and warming properties. It is a quintessential home-style dish featuring tender chicken, chayote squash, and a punch of ginger.

According to eatmundo's ingredient comparison, the closest dish to Tinolang Manok from another cuisine is Ginger Braised Chicken (Vietnam): the two share 60% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Heat 1 tbsp oil in a large pot and sauté the 50g sliced ginger and 1 chopped onion until fragrant and soft, about 4 minutes.

  • 2

    Add the 800g chicken legs to the pot and sear for 5-7 minutes until lightly browned on all sides.

  • 3

    Pour in 2 tbsp fish sauce to coat the chicken, stirring well for 1 minute to develop the flavor.

  • 4

    Pour in the 1.5 liters of water and bring to a gentle boil.

  • 5

    Skim any impurities or foam from the surface to ensure a clear, clean-tasting broth.

  • 6

    Reduce heat, cover, and simmer for 25-30 minutes until the chicken is cooked through.

  • 7

    Add the 2 peeled and cubed chayote pieces to the pot.

  • 8

    Simmer for another 5-8 minutes until the chayote is tender but not mushy, then serve hot.

Frequently Asked Questions

What is Tinolang Manok?

Tinolang Manok is a ginger-based chicken soup from the Philippines. It is primarily composed of chicken, ginger, and chayote, and is commonly served as a main dish during daily meals.

What can I use if I can't find chayote?

Green papaya is the traditional alternative, but zucchini is a common and acceptable substitute in many households.

Is it important to sauté the ginger?

Yes, sautéing the ginger releases its oils, which provides the distinctive, warm base flavor for the entire soup.

Should I remove the skin from the chicken?

Leaving the skin on provides more flavor and richness to the broth, but you can remove it if you prefer a leaner soup.

Can I add other greens?

Yes, chili pepper leaves or moringa (malunggay) are frequently added just before serving for extra nutrition.

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