Tinola is a beloved Filipino chicken soup built on a fragrant base of ginger, garlic, and fish sauce, with green papaya or chayote adding a mild, crisp texture. Using chicken wings makes this version especially rich and flavorful, since the wings release collagen into the broth as they simmer, giving it a silky body that breast meat alone cannot match. It is a comforting, savory, and slightly peppery bowl that comes together in under an hour and tastes even better the next day.
Ingredients
- 2 lb (900 g) chicken wings, separated into drumettes and flats
- 1 tablespoon (15 ml) canola or vegetable oil
- 1 thumb-sized piece (about 1.5 in / 4 cm) fresh ginger, peeled and cut into thin matchsticks
- 6 cloves garlic, minced
- 1 medium onion, sliced
- 2 tablespoons (30 ml) fish sauce (patis), plus more to taste
- 6 cups (1.4 L) water or low-sodium chicken broth
- 1 green papaya or 2 small chayote, peeled, seeded, and cut into 1-inch (2.5 cm) chunks (about 3 cups / 450 g)
- 2 cups (60 g) fresh spinach leaves or 1 bunch water spinach (kangkong), leaves picked
- 1–2 fresh Thai chili peppers (siling haba or bird’s eye), sliced (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Cooked jasmine rice, for serving
Instructions
- Pat the chicken wings dry with paper towels. Season lightly with salt and pepper.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the wings in a single layer (work in batches if needed) and sear for 3–4 minutes per side, until golden brown. Remove the wings to a plate; they do not need to be cooked through.
- Reduce the heat to medium. Add the ginger, garlic, and onion to the same pot. Sauté for 2–3 minutes, stirring constantly, until the onion is translucent and the ginger is fragrant.
- Pour in the fish sauce and stir for 30 seconds to bloom its aroma.
- Return the wings to the pot. Pour in the water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 20 minutes.
- Add the green papaya or chayote chunks. Continue to simmer, uncovered, for another 10–12 minutes, until the fruit is tender but not mushy.
- Check the internal temperature of the wings with a food thermometer; they must reach a safe minimum of 165°F (74°C) per USDA FSIS guidelines.
- Stir in the spinach leaves and chili peppers (if using). Cook for 1–2 minutes, just until the greens wilt.
- Taste the broth and adjust with more fish sauce, salt, or pepper as needed. Serve hot in bowls with steamed jasmine rice on the side.
Tips
- Substitutions: If green papaya or chayote are unavailable, use 3 cups (450 g) of peeled and cubed zucchini or green cabbage. The texture will be softer and the broth slightly sweeter, but the overall flavor remains true to tinola.
- Do not skip the sear: Browning the wings first adds depth to the broth. It is a short step that makes a noticeable difference in the finished soup.
- Skim the foam: During the first 10 minutes of simmering, foam and impurities may rise to the surface. Use a spoon to skim it off for a clearer, cleaner-tasting broth.
- Adjust the heat: The chili is optional. For a milder soup, leave it out entirely or serve it on the side so each person can add their own.
Serving Suggestions
Serve the tinola piping hot in deep bowls, with the broth, wings, and vegetables ladled together. A generous scoop of steamed jasmine rice on the side is essential for soaking up the ginger-infused broth. A small dish of extra fish sauce with a squeeze of calamansi or lemon makes a bright dipping sauce for the wings. Pair it with a simple cucumber salad or a plate of fried fish for a fuller Filipino-style meal.
Variations
- Classic with whole chicken: Use a 3–4 lb (1.4–1.8 kg) whole chicken, cut into serving pieces, instead of wings. Increase the simmering time to 30–35 minutes before adding the vegetables.
- Coconut tinola: Replace 2 cups (480 ml) of the water with coconut milk for a richer, creamier broth. Add it in the last 10 minutes of cooking to prevent curdling.
- Add malunggay: Traditional tinola often includes moringa (malunggay) leaves. If you can find them, add 1 cup (40 g) of leaves in the last 2 minutes of cooking instead of spinach.
- Spicy version: Add 2–3 sliced bird’s eye chilies along with the ginger for a fiery kick, and finish with a drizzle of chili oil.
Storage and Reheating
Refrigerate leftover tinola in an airtight container within 2 hours of cooking. It will keep for up to 3 days. The flavors deepen overnight, making it even tastier the next day. To reheat, warm it gently in a pot over medium-low heat until the broth is bubbling and the wings are heated through to 165°F (74°C). You can also reheat individual portions in the microwave for 2–3 minutes, stirring halfway. Avoid freezing this soup, as the papaya or chayote becomes mushy and the broth can separate when thawed.
Frequently Asked Questions
Can I use chicken thighs instead of wings? Yes, boneless or bone-in thighs work beautifully. They are juicier than breast meat and have enough fat to keep the broth flavorful. Cook them the same way, but check that they reach 165°F (74°C) before serving.
What is green papaya and where can I find it? Green papaya is the unripe, firm fruit of the papaya tree. It has a mild, almost neutral flavor and a crisp texture that holds up well in soup. Look for it in Asian grocery stores or Filipino markets. If unavailable, chayote (also called sayote in the Philippines) is the traditional and most common substitute.
Is fish sauce necessary? Fish sauce (patis) is the backbone of tinola’s savory, umami flavor. If you are allergic or out of it, you can substitute 1 tablespoon of soy sauce plus 1 teaspoon of anchovy paste, though the taste will be slightly different. You can also simply add more salt, but the depth of flavor will be less complex.
Why is my broth cloudy? A cloudy broth usually comes from boiling too vigorously or not skimming the foam. Keep the heat at a gentle simmer and skim the surface regularly during the first 20 minutes. The seared wings can also release bits of browned sediment; that is normal and does not affect the taste.
Can I make this in a slow cooker? Yes. Sear the wings and sauté the aromatics first, then transfer everything except the greens to a slow cooker. Cook on low for 4–5 hours or high for 2–3 hours, add the papaya in the last 30 minutes, and the spinach right before serving. Ensure the wings reach 165°F (74°C).
What do I do with leftover broth? The broth is liquid gold. Use it as a base for cooking rice, as a light sauce for noodles, or sip it on its own as a comforting snack. It will keep in the refrigerator for up to 3 days.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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