Comments on: Tinolang Manok (Chicken Tinola)

By: Claudie

Claudie — Thu, 04 Jul 2024 02:07:02 +0000

In reply to Victoria. Bring a pot of water (just enough to cover the meat) to boil, then put the chicken in, bring to boil again then lower heat and simmer 5-10 minutes till chicken turns white. Discard the water and rinse the chicken.

By: pinky

pinky — Mon, 13 Mar 2023 06:22:34 +0000

it does taste yummier if you use spinach although I used zayote ... hard to peel green papaya!

By: Silben

Silben — Mon, 14 Feb 2022 18:20:34 +0000

Kamusta ka po~ Sinubukan ng asawang gumawa ng tinola pero may ripe papaya. He wanted to. Do you have any recommendations to "save the dish" as the sweetness of the papaya clashes konti lang I'm thinking of sieving the broth and add new spinach (and/or remaining bok choy from other dish) and increase ginger. He used a lot of patis (sarap pero *a lot*), so we'll see how it goes. Tonight I'll try this if I don't hear back by then and ipapaalam ko sayo. (: It'll be an experiment. Bahala na si batman. Huhuhu~ salamat po

By: Paul San Diego

Paul San Diego — Mon, 07 Feb 2022 04:32:41 +0000

Preferably used Chichen than fowl. We never used fowl or ibon in the Philippines as ibon in the philipplines other kinds of birds than chicken.

By: Rhonda Davidson

Rhonda Davidson — Thu, 23 Dec 2021 03:36:17 +0000

Aloha Lalaine! Made this today but used chayote and spinach since I didn’t have time to look for malungay! I am happy to say that this was my FIRST TIME making Tinola Manolito and it came out delicious! I have 6’ hapa husband (German/Japanese) and 3 young men (29, 20 & 17-1/2) with big appetites and they LOVED it!! I made 6 servings. The only thing I did was I added more ginger, chayote and patis and I was so happy with the outcome! This recipe is a keeper so maraming salamat for sharing your recipe! I can’t wait to try your other recipes!!!

By: Victoria

Victoria — Thu, 02 Dec 2021 15:53:16 +0000

In reply to irene. How do you blanch the chicken?

By: irene

irene — Tue, 12 Oct 2021 00:58:39 +0000

Personally I would blanch the chicken first to get rid of the impurities and save the work of skimming off the scum in the soup. Otherwise a really simple and good recipe to follow. I did use chayote since green papaya is not readily available where I am located.

By: Precious

Precious — Wed, 22 Sep 2021 09:44:10 +0000

In reply to Rolf A. Kneuss.

Hi Lalaine thank you for sharing this recipe. I live outside Philippines, and I couldn't find malunggay leaves even in asian stores. I'm happy that you used spinach. Thank you as well for mentioning that potato could be used instead of green papaya and chayote. Now I can make this meal any day without visiting asian store that sells chayote and green papaya which is about 143kms away from my home.

Your story about not getting liver when you visited your father is heartbreaking, and I can relate.

These memories make the food even more delicious.

Regards,

By: Rolf A. Kneuss

Rolf A. Kneuss — Sun, 15 Aug 2021 22:25:35 +0000

In reply to Lalaine Manalo.

Salamatdin god bless you too.
I'm making chicken tinola right now. I would like to try it as you show it with Thai fish sauce. But I'm afraid that you will still taste it. Doesn't that make fish tinola? You're taking a fair amount of it.
Greetings from Switzerland

By: Lalaine Manalo

Lalaine Manalo — Sun, 15 Aug 2021 04:05:25 +0000

In reply to Rolf A. Kneuss. Thank you so much! God bless!

By: Rolf A. Kneuss

Rolf A. Kneuss — Sat, 14 Aug 2021 23:52:07 +0000

Hello Lalaine
Salamat for this recipe i love Philippino food and Chicken Tinola is my favor.
I found green papaia in a asia shop but cant find Malung. So i make it with
spinach leaves. Pagpalain kayo ng Diyos. Stay save.
Best Regards

By: Joel Canayon Obra

Joel Canayon Obra — Sat, 14 Aug 2021 06:28:58 +0000

Good day..may i know po kng by pieces po ba or by kilo or grams po ung #s..i will cook for 100 people po kasi is the chicken 25 kilo or 25 pieces of chicken??