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    You are in: Home / Recipes / Tinolang Manok (Chicken Ginger With Green Papaya) Recipe
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    Tinolang Manok (Chicken Ginger With Green Papaya)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Maria Flor Monteroyo Cuyos's Note:

    This is very famous in the Philippines. It mostly cooks during lunch time. This recipe is also from the book of "Filipino Entertaining". I often cook it in the Philippines. This soup can be poured over the rice.

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    Serves: 4-6


    Units: US | Metric


    1. 1
      In a saucepan, heat oil over medium heat. Saute ginger, garlic and onion for 2 minutes. Add chicken and saute until chicken colors slightly, about 10 minutes. Season with patis and salt. Add water and papaya; bring to a boil.
    2. 2
      Lower heat andsimmer 30 minutes or until chicken and papaya are tender (unripe papaya has papain which helps tenderize meat and aids in digestion). Add pepper leaves; taste and correct seasoning. Cover and remove from heat. Let stand for 5 minutes to allow pepper leaves to cook from soup's heat.
    3. 3
      Zucchini or chayote may be used instead of green papaya.

    Ratings & Reviews:

    • on September 29, 2012


      Thank you so much for adding this recipe. It's one of my favorites and even though it's pretty simple, I'd forgotten how to make it.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tinolang Manok (Chicken Ginger With Green Papaya)

    Serving Size: 1 (425 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 585.8
    Calories from Fat 376
    Total Fat 41.8 g
    Saturated Fat 10.9 g
    Cholesterol 160.4 mg
    Sodium 1453.9 mg
    Total Carbohydrate 12.0 g
    Dietary Fiber 1.8 g
    Sugars 7.2 g
    Protein 38.9 g

    The following items or measurements are not included:

    pepper leaves

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