Chicken Tinola

Chicken Tinola with Chayote: Ginger Chicken Soup with Malunggay

Chicken tinola is the Filipino ginger chicken soup: a clear, light broth with chicken, plenty of sautéed ginger, chayote (sayote) and a handful of malunggay or chili leaves stirred in at the end. This chicken tinola recipe uses ingredients you can find at most Asian markets, takes about an hour, and works just as well with green papaya in place of the chayote.

About Chicken Tinola

Tinola is a comforting Filipino chicken soup flavored with ginger, garlic and onion, with chayote (or green papaya) and malunggay or chili leaves added at the end. The broth is clear, light and aromatic, and it is a go-to dish for rainy days or when someone is feeling under the weather.

Tinola is considered one of the classic Filipino home soups, and its simplicity is the point: chicken, ginger and the vegetables that are available. The light, aromatic broth is nourishing and easy to digest, which is why it is often made for children and for anyone recovering from a cold. Regional versions vary in the green used (malunggay, chili leaves or spinach) and in the vegetable (green papaya or chayote).

Ingredient notes

• Ginger: the dominant flavor of tinola. Slice it thin and sauté it well so it perfumes the oil.
• Chayote (sayote): mild and slightly sweet, it holds its shape in a clear broth. Green papaya is a common alternative.
• Malunggay (moringa) or chili leaves: these are added at the end for color and a gentle, slightly peppery flavor. Spinach works if you cannot find them.
• Fish sauce: seasons the broth with more depth than salt, but add it in small amounts so the soup stays delicate.

Tips for the best Chicken Tinola

1. Sauté the ginger well before adding the chicken. It is the main flavor of the soup.
2. Cook the chicken until the broth tastes rich, then add the chayote so it stays tender but not mushy.
3. Add the leaves at the very end and switch off the heat. They only need the residual heat to wilt.
4. Season with fish sauce gradually; it is easy to oversalt a clear soup.

What to serve with Chicken Tinola

Serve tinola hot in a bowl with plenty of broth and a side of steamed rice. A dip of fish sauce with calamansi is traditional.

Variations and substitutions

• Green papaya: swap chayote for wedges of unripe papaya, a common choice in many regions.
• Spinach or pechay: use these if you cannot find malunggay or chili leaves.
• Coconut broth: for a creamier take, try Ginataang Manok.

Storing and reheating

Refrigerate leftover tinola in its broth for up to 3 days. Reheat gently on the stove and avoid a hard boil, which makes the chicken stringy and the leaves dull. The chayote softens more after reheating, which some people prefer.