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Tinola (Filipino Chicken Ginger Soup)

Using:

Frozen Chili Pepper Leaves

A warm and comforting Filipino chicken soup, enhanced with the aroma of ginger and the gentle flavour of chili leaves.

Chili Pepper Leaves

Bring authentic Filipino flavours to your meals with Masarap’s 100% natural frozen vegetable collection. Carefully harvested and snap-frozen right after picking, we guarantee convenience without compromising taste, texture, or nutrition.

You’ll need:

  • 1 packet Masarap Frozen Chili Pepper Leaves
  • 500g chicken pieces (thighs or wings)
  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 inches of ginger, thinly sliced
  • 6 cups water or chicken stock
  • 1 cup green papaya, diced (or chayote)
  • 1 tbsp fish sauce (patis) Salt and pepper to taste

How to make it:

  1. Sauté: 
    • Heat the oil.
    • Sauté the ginger until fragrant, then add the garlic and onion until softened.
  2. Add Chicken: 
    • Add the chicken pieces and cook until they change colour.
    • Add the fish sauce and cook for 2 minutes.
  3. Simmer: 
    • Pour in the water/stock.
    • Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until the chicken is tender.
  4. Finish with Leaves: 
    • Turn off the heat.
    • Stir in the Masarap Frozen Chili Pepper Leaves.
    • Cover the pot for 2-3 minutes until the leaves are wilted.
    • Taste and adjust seasoning.

Masarap Tip: For a heartier dish, add diced, pre-boiled Frozen Whole Taro Masarap to the soup.

You’ll need:

  • 1 packet Masarap Frozen Chili Pepper Leaves
  • 500g chicken pieces (thighs or wings)
  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 inches of ginger, thinly sliced
  • 6 cups water or chicken stock
  • 1 cup green papaya, diced (or chayote)
  • 1 tbsp fish sauce (patis) Salt and pepper to taste

How to make it:

  1. Sauté: 
    • Heat the oil.
    • Sauté the ginger until fragrant, then add the garlic and onion until softened.
  2. Add Chicken: 
    • Add the chicken pieces and cook until they change colour.
    • Add the fish sauce and cook for 2 minutes.
  3. Simmer: 
    • Pour in the water/stock.
    • Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until the chicken is tender.
  4. Finish with Leaves: 
    • Turn off the heat.
    • Stir in the Masarap Frozen Chili Pepper Leaves.
    • Cover the pot for 2-3 minutes until the leaves are wilted.
    • Taste and adjust seasoning.

Masarap Tip: For a heartier dish, add diced, pre-boiled Frozen Whole Taro Masarap to the soup.