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Chicken Tinola

Tina's Chicken Tinola

Author Magida


  • 2 tablespoons cooking oil
  • 2- inch piece ginger cut into strips
  • 3 cloves garlic minced
  • 1 medium-sized onion diced coarsely
  • 1 kg chicken cut into serving pieces
  • 4 tbsps fish sauce
  • 4 cups water
  • 1 chayote or green papaya cut into 3-inch pieces
  • 1 cup chili leaves or malunggay leaves


  1. Sautee ginger, garlic, and onion in cooking oil until tender, about 2 minutes.
  2. Add chicken pieces, stir for about 5 minutes, then add water. Bring to boil, lower the heat and simmer for 20 minutes or until the chicken is tender. Add green papaya or chayote, cover the pot and let simmer till the vegetable pieces are tender. Add fish sauce.
  3. Add chili or malunggay leaves during the last minute of cooking.

Recipe Notes