How to cook Tinolang Manok with Malunggay
Tinolang Manok with Malunggay Recipe is a simple soup with chicken, ginger, lemongrass, chili leaves or malunggay and green papaya, it is a favorite home style dish in the Philippines.
Traditionally, Tinolang Manok is cooked with chicken, wedges of green papaya, and chili pepper leaves or Bird’s eye chili leaves in broth flavored with ginger, onions and fish sauce. A common variant substitutes pork for chicken, chayote instead of papaya, or moringa leaves known as marungay or malunggay or “kamunggay” (in Cebuano), instead of pepper leaves.
This version of Tinolang Manok has a twist, we added tomatoes and saute the chicken with it. We learned from an experienced cook that using tomato when you saute the chicken will preserve the chicken’s original taste. This is optional you can omit the tomatoes from the recipe if you don’t want to experiment.
Tinolang Manok with Malunggay Ingredients:
- 1 kilo Chicken drumstick choice cuts
- 1 small young papaya, cut into small pieces.
- 2 tablespoons ginger, crushed and sliced into strips
- 1/2 cup Malunggay leaves ( you can also use chili leaves )
- 1 liter of water
- 3 siling haba ( chili )
- 1-2 stalk lemongrass
- 5 garlic cloves, minced
- 5 pieces of tomatoes small sized, sliced ( optional )
- 1 red onion, diced
- 4 tablespoons oil
- 2 tablespoons patis (fish sauce)
Tinolang Manok with Malunggay Cooking Instructions:
- In a stock pot, heat oil and saute’ garlic, onion, tomatoes, chicken and ginger.
- When the tomatoes are cooked add water and lemongrass.
- Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
- Season with patis or salt.
- Add papaya and Siling Haba ( chili ) and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
- Add Malunggay leaves then turn off the heat.
- Serve steaming hot with plain rice.
Ready to serve Tinolang Manok with Malunggay Recipe