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soul warming filipino tinola recipe

Filipino Tinola

This soul-warming Filipino Tinola features tender chicken simmered in a fragrant ginger-infused broth. The combination of aromatic garlic, onion, and savory fish sauce creates a light yet deeply satisfying soup that's perfect for chilly evenings or whenever you need a comforting meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: Filipino
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 5 tablespoons fish sauce (patis)
  • 4 tablespoons fresh ginger julienned
  • 8 cups water
  • 6 chicken drumsticks
  • 3/4 head garlic minced
  • 1 medium onion sliced
  • 2 green onions chopped for garnish
  • Salt and pepper to taste
  • Soy sauce to taste
  • Cooking oil for sautéing

Equipment

  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Heat a little cooking oil in a large pot over medium heat.
  2. Add minced garlic, sliced onion, and julienned ginger. Sauté until fragrant, about 2-3 minutes.
  3. Add chicken drumsticks to the pot and continue sautéing for about 5 minutes, turning occasionally to lightly brown the skin.
  4. Pour in water and bring to a gentle boil.
  5. Once boiling, add fish sauce and reduce heat to low.
  6. Simmer until the chicken is thoroughly cooked and tender, about 30-40 minutes or until the meat begins to pull away from the bone.
  7. Taste and adjust seasoning with salt, pepper, and soy sauce as needed.
  8. Garnish with chopped green onions before serving.

Notes

For the most authentic flavor, use bone-in chicken pieces as they create a richer broth. If you prefer, chicken thighs work beautifully in place of drumsticks.
Traditional versions of Tinola often include chayote or green papaya for sweetness, and chili leaves or spinach for color and nutrition. Feel free to add these during the last 10 minutes of cooking if desired.
Serve with freshly steamed white rice to soak up the flavorful broth. Leftovers can be refrigerated for up to 3 days and often taste even better the next day as the flavors continue to develop.