Tinola

Method

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1. Heat the oil in a large pot over medium heat. Cook the onion, garlic and ginger for 4 minutes, stirring, until soft and fragrant.

   Mark done Start 4 min timer

2. Add the chicken and cook for 6 minutes, turning, until lightly coloured on all sides.

   Mark done Start 6 min timer

3. Stir in the fish sauce and cook for 1 minute, then pour in the water. Bring to the boil, skim off any scum, then lower the heat.

   Mark done Start 1 min timer

4. Cover partly and simmer for 25 minutes, until the chicken is nearly tender.

   Mark done Start 25 min timer

5. Add the green papaya and simmer for 8 to 10 minutes, until it is tender but still holds its shape.

   Mark done Start 8 min timer

6. Stir in the leaves and cook for 1 minute, until just wilted. Season with pepper and a little more fish sauce, and serve hot in bowls, with rice.

   Mark done Start 1 min timer

Chef’s Tips

• Cut the ginger into fine matchsticks. It is a main ingredient, not a flavouring, and thick pieces are too fiery.
• Add the papaya late. Cooked too long it turns to mush and clouds the broth.
• Use bone-in chicken with the skin on. It gives the broth its body and flavour.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed white rice
• Fish sauce with chillies
• Lime wedges

Storage & Reheating

Keep in the fridge up to 3 days and reheat gently. The papaya softens as it sits.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.