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Light, gingery, soupy, and weirdly healing when you’re sick or homesick.

What is Tinola?
Tinola is a classic Filipino chicken soup made with:

Chicken (usually bone-in)
Ginger (the star)
Garlic & onion
Green papaya or sayote (chayote)
Malunggay leaves (or chili leaves)
Seasoned simply with fish sauce (patis)
It’s clean, savory, and not spicy—more soothing than bold.

Classic Chicken Tinola Recipe 🍲
Ingredients

1 kg chicken (cut into serving pieces)
2 tbsp cooking oil
1 medium onion, sliced
3–4 cloves garlic, crushed
1 thumb-size ginger, sliced thin
2 tbsp fish sauce (patis)
6–7 cups water
1 cup green papaya or sayote (sliced)
1–2 cups malunggay leaves or chili leaves

Salt & pepper (optional)
How to Cook Tinola
Sauté aromatics
Heat oil in a pot.
Sauté garlic, onion, and ginger until fragrant.
Add chicken
Toss in the chicken. Cook until it turns lightly brown.
Season
Add fish sauce. Stir and let it cook for ~1–2 minutes (this removes “lansa” / raw smell).
Add water
Pour in water. Bring to a boil, then simmer for 25–30 minutes until chicken is tender.
Add vegetables
Add papaya or sayote. Cook for 5–7 minutes.
Finish with leaves
Add malunggay or chili leaves. Turn off heat after 1 minute.
Taste & adjust
Add salt or pepper only if needed.

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