Quick Weeknights · Filipino
Chicken Tinola
A light and soothing ginger chicken soup that relies on fresh papaya and earthy chili pepper leaves.
Why This Works
The heavy use of ginger and fresh greens makes this soup feel incredibly light and restorative.
The Upgrade
Use a whole organic chicken; the bones provide a much deeper, more gelatinous base for the broth.
Chef's Secret
Michelin TechniqueBruise the ginger slices with the side of your knife before sautéing; this releases more essential oils into the pan immediately.
Ingredients
Total time including resting: 45 min
Directions
Sauté ginger, garlic, and onion until the aromatics are very soft and smell pungent.
5 minAdd the chicken and cook until the skin starts to render some fat.
8 minPour in 1 1/2 quarts of water and bring to a gentle simmer, skimming off any foam.
15 minAdd the green papaya and cook until tender.
10 minStir in the chili pepper leaves and season with fish sauce.
2 minAdjust flavor and serve hot in large bowls.
1 minWine Pairing
Grüner Veltliner
White Wine
The BottleLoimer Grüner Veltliner Kamptal
Grüner's signature white pepper and green herb notes are a natural extension of the ginger and chili leaves. The wine's lean body makes it a soothing partner for this light chicken broth.
Nutrition per Serving
280
calories
25g
protein
12g
carbs
10g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Patis-Calamansi Dip
A small dish of fish sauce and calamansi juice allows each guest to adjust the seasoning, highlighting the soup's ginger notes.
Ingredients
Directions
Combine the high-quality fish sauce and freshly squeezed calamansi juice in a small glass ramekin.
Whisk gently to emulsify the acidity and salt.
Add the sliced chili according to your heat preference.
Allow the mixture to macerate for 3 minutes before serving to ensure the flavors harmonize.
Side Dish
Steamed Rice
A simple staple required to make this light soup into a filling and complete meal.
Ingredients
Directions
Rinse the rice under cold water in a fine-mesh sieve until the water runs completely clear.
Place rice, water, and salt into a medium heavy-bottomed pot and bring to a boil over medium-high heat.
Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes.
Remove the pot from the heat and allow it to steam, undisturbed, for 5 minutes.
Fluff the grains gently with a fork before serving immediately.
Member Reviews
How did it turn out?
Rate this recipe
Tastes like something you'd pay 30 dollars for at a restaurant.
Perfect Filipino flavors. Followed it step by step and it was flawless.
Tastes like something you'd pay 30 dollars for at a restaurant.