Our Taste of Home: Tinola Dish (Filipino)

by  CJ Calica

Tinola is a Filipino soup that is light, comforting, and easy to make. It is known for its fresh ginger flavor and warm broth. Many Filipino families like mine make tinola when someone is sick or when they want a simple home-cooked meal. It is usually served with rice.

For me, tinola reminds me of home because it was a dish I had a lot growing up. My parents both worked, so we often had meals that were easy to make or easy to reheat after school. Tinola was one of the dishes we had almost every other week because it was fast, simple, and something that could be made in a big pot.

When I got home and had to heat up food for myself, tinola was always my favorite thing to find in the fridge. Even after microwaving it, it still tasted fresh. The broth would still have that strong ginger smell mixed with fish sauce, and it always felt like a real home cooked meal instead of leftovers. I remember scooping up a spoon with a little bit of everything, the chicken, vegetables, rice, and broth all together. That combination was always the best bite.

INGREDIENTS

  • 1 lb chicken (bone-in pieces like thighs or drumsticks)

  • 1 tablespoon cooking oil

  • 4 cloves garlic, minced

  • 1 thumb-sized piece of ginger, sliced

  • 6 cups water or chicken broth

  • 1 tablespoon fish sauce (patis)

  • 1 chayote or green papaya, sliced

  • 1 cup spinach, malunggay leaves, or chili leaves

  • Salt and pepper to taste

  • Steamed rice for serving

INSTRUCTIONS

  1. Heat oil in a large pot over medium heat.

  2. Add the garlic and ginger and cook for about 1–2 minutes until fragrant.

  3. Add the chicken and cook until the outside is lightly browned.

  4. Pour in the water or chicken broth and add the fish sauce. Bring the soup to a boil.

  5. Lower the heat and let it simmer for about 20–25 minutes until the chicken is fully cooked.

  6. Add the sliced chayote or green papaya and cook for another 5–8 minutes until tender.

  7. Add the spinach or chili leaves and cook for another minute.

  8. Taste the soup and add salt or pepper if needed.

  1. Serve the tinola hot with steamed rice. Good for when sick or cold outside.

Food Roots