Tinolang manok (Filipino Chicken Soup)

Tinola is a Filipino chicken soup flavored with leaves of siling labuyo (similar to Thai chili pepper), ginger, onions and fish sauce. Pear squash or green papaya is usually added along with chickens cut in serving size. It is served either as an appetizer or main and it is best served with steamed white rice

There are two ways of cooking Tinola, you can start by sauteeing it or boiling it

On this post, the method used is boiling. I personally prefers it because it lessens the oil in the soup which is healthier overall. The upside to sauteeing is, it's tastier and it's the traditional way of cooking it. Either way, this dish is one of the best Filipino soup dish which can lightened up your day on a gloomy cold weather.

Ingredients:
Chicken, cut in serving size
Ginger, peeled and smashed
Onion
Black pepper corns
Fish sauce (or alternatively, you can use plain table salt)
Leaves of siling labuyo - you can substitute the green using baby spinach though it is not as tasty
Mini bell peppers - preferably green, though red and orange ones is okay too
Green papaya or chayote/Pear squash - peeled and cut into the size of chicken
Water

Procedures:
1. Start by boiling chicken, onion and ginger into a pot of water. As regards measurement, ensure chicken is soaked pretty well and is halfway the water level
2. Once it starts to bubble, add fish sauce or salt and whole black pepper corns
3.  Boil for 15 to 20 minutes or until the chicken is well cooked. Add green papaya or chayote/pear squash and boil for another 3 minutes.
4. Add leaves of siling labuyo or baby spinach and the mini bell peppers. Add more salt and pepper to taste
5. Once you're happy with the taste, transfer to a bowl and serve.

PS - Instead of boiling, you can sautee onion and ginger on small amount cooking oil. Then add the chicken and let it sear a bit (maybe 3 to 5 minutes). Add water and let it boil. After 15 to 20 minutes, add fish sauce or salt and whole black pepper corns. Add green papaya or chayote/pear squash and boil for another 3 minutes. Finally, add leaves of siling labuyo or baby spinach. Add more salt and pepper to taste. You will notice the soup to be a little oily but a little chicken tasty as well.

Enjoy!