Hello everyone!!
Happy new week!!
May this week bring us all abundant blessings and great opportunities. 🥰🙏

Let's warm our tummies with the soup of tinolang manok. 😊

Tinolang manok or Chicken Tinola is a classic Filipino chicken soup known for its warm, comforting, and nourishing broth. It can be cooked in various ways and with multiple ingredients like different kinds of veggies and a mix of green leafy veggies with the chicken.

I usually cook tinolang manok with cabbage, bok choy, and chayote. And I think I shared my version of it a long time ago. Now, I have made a different version of cooking the chicken tinola.

So, let's take a look at how I did it.

Tinolang Manok or Chicken Tinola with Malunggay Leaves…

INGREDIENTS:

• Chicken
• Chayote
• Malunggay Leaves
• Ginger
• Onion
• Garlic
• Green Chili
• Spring Onion
• Lemon Grass
• Knorr Chicken Cube
• Salt
• Magic Sarap Seasoning
• Canola Oil
• Water

PREPARATION:

Wash the chicken thoroughly. Strain and drain, then set aside.
Pick apart the leaves of malunggay from the stem. Wash them using a strainer and set aside.

Wash and peel the chayote, then cut it into smaller pieces.
Wash and peel the ginger, then cut it.
Peel and wash onions, then cut.
Crush and peel the garlic.
Wash the green chili.
Wash and then cut the spring onions.
Set them all aside and let's start cooking.

COOKING TIME:

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Heat some canola oil in a pan, then sauté ginger and garlic until aromatic. Then add the chicken and sauté with the aromatics until slightly golden brown.
Then remove from the stove and set aside.

Boil some water in a pot. When it starts to boil, put in the lemon grass and continue boiling for about 5 minutes. After 5 minutes, remove the lemon grass to avoid overpowering the smell and flavor. Then add the chicken.

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Continue boiling and cook for a few minutes, then add the chicken cube and salt to taste.

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Continue to cook for another few minutes, then add onions, spring onions, and ginger. Let it boil for a few more minutes, then add the chayote and green chili, and then season with just a pinch of Magic Sarap seasoning.

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Continue cooking until the chicken and chayote become soft and tender. Then, finally, add the malunggay leaves. Just cook for a few seconds and there it is!!

The soup was really savory. The combination of the spicy kick from ginger and green chili, plus the lemon grass, enhances the flavor of the chicken tinola. That was again a satisfying and hearty meal.

Until then, and see you around.
Thank you so much for stopping by, and God bless... 🙂🙏💖