The Recipe · No.725 · Tinola

Tinola, and Where to Source It

It is a clean, clear broth, so the flavor has to be built early: bloom a lot of sliced ginger and garlic in the pot first and brown the chicken lightly before any water goes in, then simmer gently so the broth stays clear rather than boiling cloudy. The ginger should be assertive; it is the whole character of the soup.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook35 min
Makes4 servings
CuisineFilipino
Part One
The Ingredients — and where to get them
Chicken pieces
Bone-in pieces for a flavorful broth. A pasture-raised chicken makes a cleaner, richer soup.
2.5 lb
Source it →
Ginger
Sliced thin and bloomed in oil; the defining flavor. Use a generous, firm hand of ginger.
1 large knob
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Green papaya or chayote
Cut in wedges to simmer soft; it stays a little firm and sweet. Fresh, bought local.
2 cups
Local / market
Fish sauce
The seasoning; a splash builds savory depth in the clear broth.
2 tbsp
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Leafy greens
Malunggay, spinach, or chili leaves stirred in at the very end so they just wilt.
2 cups
Local / market
One list, with a link to where to buy each one.
Part Two
The Method
  1. Bloom the aromaticsCook plenty of sliced ginger and garlic in oil until fragrant, then brown the chicken lightly.
  2. Simmer gentlyAdd water and fish sauce and simmer gently, skimming, until the chicken is tender and the broth stays clear.
  3. Add the papayaAdd the green papaya and cook until just tender.
  4. Wilt the greensStir in the leafy greens off the heat so they wilt but stay green. Serve with rice.
Part Three
The Toolkit

Soup pot · Skimmer · Ladle

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