TINOLA (TINOLANG MANOK) AKA – TRADITIONAL FILIPINO CHICKEN SOUP WITH GINGER BROTH
2 tablespoons vegetable oil
1 large onion, chopped
8 garlic cloves, chopped
½ cup fresh ginger root, peeled, very thinly sliced, and julienned
1-pound raw boneless chicken thighs, chopped into 1” chunks
8 cups chicken stock
3 cups green papaya, peeled and chopped into 1” dice (or sub chayote squash)
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fish sauce
5-6 heads baby bok choy cabbages*, cut in half lengthwise or quarters if large
2 cups baby spinach leaves, packed
Heat the olive oil in a large Dutch oven or soup pot over medium high heat. Add the onions, garlic, and ginger to the pan and cook for 4-5 minutes, stirring, until soft and fragrant. Add the chicken and continue cooking for 2 minutes until the chicken starts to become opaque.
Add the chicken stock, papaya, salt, black pepper, and fish sauce to the pan. Bring to a boil and then reduce to a simmer. Cover the pot leaving a small vent for steam to escape and cook for 20-30 minutes until the chicken is cooked through and the papaya is fork tender.
When you are ready to serve, bring the soup back up to a low boil and add the bok choy and spinach to the pot. Cook for 2-3 minutes until the leaves are wilted.
Serve hot in bowls.
*In the Philippines there are traditionally moringa (or malunggay) leaves from the drumstick tree in this soup, but they are hard to find in the US, so it is common to sub out baby bok choy, spinach, or basil.