Best Tinolang Manok Chicken Ginger With Green Papaya Recipes

CHICKEN PAPAYA SOUP

Chicken Papaya Soup image

Chicken Papaya is a Filipino soup dish mixed with green papaya and spinach. The broth is seasoned with ginger, garlic, fish sauce and chicken cube.

Provided by Saif Al Deen Odeh

Time 35m

Number Of Ingredients 10

Ingredients

6 pieces of chicken
80 gram of fresh spinach
1 medium papaya
1 cup chopped red onion
3 cloves of garlic
1 thumb size of ginger
1 chicken bouillon cubes
2 tablespoon of fish sauce
2 tablespoons of vegetable oil
4 to 5 cup of water

Steps:

Add vegetable oil to a cooking pot in medium heat. Once hot, add ginger and chopped garlic. Stir for a minute.
Add chopped red onion. Give a quick stir till it turns transparent.
Add chicken and stir to mix for 5 minutes before pouring water
Once it started to boil, add fish sauce and chicken bouillon cubes.
Lower to fire to low heat to let it simmer for 20 minutes. Make sure you cover the pot with the lid to let it cook faster.
Add green papaya in the pot, and let simmer for 3 minutes
Add the spinach, and let it simmer for additional 2 minutes before turning off the fire. Do not remove the lid of the pan since the steam will help continue cooking the vegetables.

Nutrition Facts : Calories 298 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 692 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

TINOLANG MANOK (CHICKEN GINGER WITH GREEN PAPAYA)

Tinolang Manok (Chicken Ginger With Green Papaya) image

This is very famous in the Philippines. It mostly cooks during lunch time. This recipe is also from the book of "Filipino Entertaining". I often cook it in the Philippines. This soup can be poured over the rice.

Provided by Maria Flor Monteroy

Categories Lunch/Snacks

Time 1h

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs roasting chickens, cut up
2 tablespoons cooking oil
2 tablespoons fresh ginger, grated
3 garlic cloves, crushed
1 medium onion, sliced
2 tablespoons patis (fish sauce)
1 teaspoon salt
5 cups water
2 cups papayas, cut into 1-inch cubes
1/2 lb pepper leaves

Steps:

In a saucepan, heat oil over medium heat. Saute ginger, garlic and onion for 2 minutes. Add chicken and saute until chicken colors slightly, about 10 minutes. Season with patis and salt. Add water and papaya; bring to a boil.
Lower heat andsimmer 30 minutes or until chicken and papaya are tender (unripe papaya has papain which helps tenderize meat and aids in digestion). Add pepper leaves; taste and correct seasoning. Cover and remove from heat. Let stand for 5 minutes to allow pepper leaves to cook from soup's heat.
Zucchini or chayote may be used instead of green papaya.

Nutrition Facts : Calories 585.9, Fat 41.9, SaturatedFat 10.9, Cholesterol 160.4, Sodium 1454, Carbohydrate 12, Fiber 1.8, Sugar 7.2, Protein 39

TINOLANG MANOK

Tinolang Manok image

Chicken tinola is a healthy, tasty, and comforting soup that's perfect for cold weather. It's delicious on its own or with steamed rice.

Provided by Lalaine Manalo

Categories Main Entree

Time 1h5m

Number Of Ingredients 10

Ingredients

1 tablespoon canola oil
1 small onion, peeled and sliced thinly
3 cloves garlic, peeled and minced
2 thumb-sized fresh ginger
1 (3 to 4 pounds) whole chicken, cut into serving pieces
2 tablespoons fish sauce
5 cups water
1 small green papaya, pared, seeded and cut into 2-inch wedges
1 bunch fresh spinach leaves, stems trimmed
salt and pepper to taste

Steps:

In a pot over medium heat, heat oil. Add onions, ginger, and garlic and cook until softened.
Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear.
Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
Add papaya and cook for about 3 to 5 minutes or until tender yet crisp.
Season with salt and pepper to taste.
Add spinach and push down into broth. Cook until just wilted. Serve hot.

Nutrition Facts : Calories 513 kcal, Carbohydrate 16 g, Protein 39 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 143 mg, Sodium 930 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

CHICKEN TINOLA

Chicken Tinola image

This is a easy one-pot dish from the Philippines. It contains meat and vegetables all cooked together in one savory dish.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
1 tablespoon fish sauce
3 pounds chicken legs and thighs, rinsed and patted dry
2 (14 ounce) cans chicken broth
1 chayote squash, peeled and cut into bite-sized pieces
salt and pepper to taste
1 head bok choy, chopped
½ pound spinach

Steps:

Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 14.1 g, Cholesterol 207.8 mg, Fat 22.9 g, Fiber 4.3 g, Protein 65.5 g, SaturatedFat 5.7 g, Sodium 1550.9 mg, Sugar 6 g