Chicken Tinola ~ Pinoy Kitchenette

12 11 2012

Chicken Tinola was the initial foundation for which we kicked off our research of malunggay /  moringa. We grew up knowing it had amazing healing properties, so we investigated the components of this leafy vegetable to see if its reputation was an old wives’ tale or if it can be challenged by science.

Chicken Tinola

Tinolang Manok with Malunggay


Chicken Tinola or “Tinolang Manok” is a filipino soup dish wherein chicken is stewed with ginger. Green papaya and chili leaves are commonly added.  But in this recipe, I made use of sayote and malunggay leaves which are very good replacement. Lemongrass adds a nice flavor and aroma. On a cold weather, this is a nice dish to have.  And this is a very healthy dish because we have the malunggay (moringa), tanglad (lemongrass) and ginger.

Malunggay leaves (Moringa), freshly picked from the farm

Malunggay leaves or moringa (in english term) is an herb with many health benefits. It is loaded with nutrients, vitamins and amino acids. It has detoxifying effect, strengthens the immune system and gives your body a natural energy boost.  Each ounce of malunggay has seven times the Vit. C found in oranges, four times the vitamin A of carrots, three times the iron of spinach, four times the calcium of milk and three times as much as potassium of bananas. Soup dish with malunggay or moringa are often given to pregnant women and lactating mothers because of the superb health benefits it gives.

Lemongrass not only gives a nice flavor and aroma, but is also known as an herb with healing qualities, can treat colds and flu, indigestion and body pains.

Now going back to the recipe… this is very simple and easy to make. Your family will surely enjoy its comforting taste. Here’s how..


1 lb chicken, any choice cuts

2 pcs sayote, peeled and sliced

1 cup malunggay leaves

1 stalk lemongrass

2 pcs thumbsized ginger, peeled and crushed

1 onion, quartered

3 cloves garlic, minced

ground pepper corn, to taste

fish sauce, to taste

1 liter chicken stock

2 tbsp cooking oil


Wash chicken. Drain well. set aside.

In a pot, heat oil. saute ginger, onions then garlic.

Add the chicken.

Add broth and lemongrass (dont forget to pound the stalk, to release the nice flavor)

Cover and let boil. Season with peppercorn and fish sauce.

Add sayote. cook for about 3-5 minutes.

Turn off the heat. Then add the malunggay leaves.

Serve hot! Enjoy!

via Chicken Tinola ~ Pinoy Kitchenette.




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