Gingered Chicken and Green Papaya Soup (Tinolang Manok)

Gingered Chicken and Green Papaya Soup (Tinolang Manok)

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 to 6
Author Connie Veneracion


  • 1 whole chicken (including gizzard and liver), about 1-1/2 kilos in weight
  • 4 cloves garlic
  • 1 white onion
  • thumb-size piece ginger
  • 2 tablespoons vegetable cooking oil
  • fish sauce to taste
  • 2 small green papayas (or 1 large)
  • bunch chili leaves


  • Cut the chicken into 12 to 16 pieces.
  • Crush, peel and mince the garlic.
  • Peel and finely slice the onion and ginger.
  • Heat the cooking oil in a pot. Saute the garlic and ginger until they start to brown. Add the onion and cook for a few minutes or until the onion starts to turn soft.
  • Add the chicken pieces, excluding the liver, and cook in the hot oil until the the chicken starts to brown along the edges.
  • Pour in enough water to cover. Season with fish sauce. Bring to the boil, lower the heat, cover and simmer for about 20 minutes.
  • Meanwhile, prepare the green papaya and chili leaves. Cut the green papayas in half lengthwise and scoop out the seeds with a spoon. Cut off and discard the skin. Cut the pale green flesh into wedges.
  • Pick the chili leaves and discard the stalks.
  • When the chicken has simmered for about 40 minutes, add the green papaya, bring to boil once more, then lower the heat, cover and simmer for 10 minutes. Add the chicken liver and continue cooking for another 10 minutes until both the papaya and the chicken liver are done. Do not overcook the papaya. Taste the broth. Season with more fish sauce if necessary.
  • Turn off the heat. Scoop out the chicken liver and set aside. Drop the chili leaves, cover and leave for about 10 minutes. Don't boil the chili leaves because they will turn bitter.