Tinola
Tinola
Learn how to make Tinola at home. Make tinola with both green papaya and sayote—chicken ginger soup with malunggay, patis, and calamansi. The recipe that...
Serves 6 · 1h 5m total
The Story
Every Filipino kitchen has heard the tinola sermon: Team Papaya swears only green papaya belongs in the pot because that is how lola did it. Team Sayote argues sayote is cheaper, always in the palengke, and never fights you at the peeler. Someone always adds, "Actually, in our province we use upo," and the room goes quiet.
This recipe is the peace treaty. We put both papaya and sayote in one bowl so the papaya people get their subtle sweetness and firm cubes, and the sayote people get their clean, mild bites—without anyone storming out before dinner. The chicken and ginger broth stays the real star; the vegetables are just the supporting cast that finally agreed to share one stage.
Tinola is still one of the oldest comfort soups in Filipino cooking—light, clear, and meant for rice with patis and calamansi on the side. If your tito still argues at the table, hand him the ladle. There is room for both in the pot.
Best paired with
Steamed rice, patis with calamansi and siling labuyo, and fried fish on the side.
Lola's Tips
- ✦Add papaya first, then sayote a few minutes later—sayote cooks faster and you want both tender, not mushy.
- ✦Smash or thinly slice ginger so the broth tastes warm without becoming harsh.
- ✦Skim foam after the first boil for a clearer soup.
- ✦Stir malunggay and green onion in off heat so the leaves stay bright green.
Substitutions
- green papaya → extra sayote if papaya is hard to find (still delicious, less sweet)
- sayote (chayote) → extra papaya if you are firmly Team Papaya only
- malunggay leaves → spinach or chili leaves (dahon ng sili)
- chicken thigh → whole chicken cut into serving pieces
Ingredients
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Instructions
- 1
Heat oil in a pot over medium heat. Saute ginger, garlic, and onion for 2 minutes until fragrant.
- 2
Add chicken pieces and cook for 3 to 4 minutes until lightly browned on the outside.
- 3
Pour in water and fish sauce. Bring to a boil, skim foam, then lower heat and simmer covered for 20 minutes.
- 4
Add green papaya and simmer for 6 to 8 minutes.
- 5
Add sayote and simmer for 5 to 7 minutes more until both vegetables are tender and chicken is cooked through.
- 6
Season with cracked black pepper and more patis if needed. Turn off heat and stir in malunggay and green onion until wilted.
- 7
Serve hot with rice. Offer patis with calamansi and siling labuyo on the side so everyone can season their own bowl—and stop debating.
Kitchen Timer · 20 min prep first
45:00
