Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Base
Soup
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Base · About 4 min
- Fry 20 ml neutral oil, 150 g onion, sliced, 25 g ginger, sliced, 15 g garlic, crushed for 4 minutes.
Soup · About 25 min
- Add 900 g chicken legs, 1400 ml water, 30 ml fish sauce; simmer covered 25 minutes.
Finish · About 12 min
- Add papaya from 500 g green papaya, cubed, 150 g spinach for 12 minutes until tender and chicken reaches 74°C / 165°F. Wilt spinach for 1 minute.
Check: Look for this result: tender and chicken reaches 74°C / 165°F.
Tips
- Use firm unripe papaya that holds its shape in soup.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use chayote instead of green papaya.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Chicken Tinola one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Chicken Tinola?
Use firm unripe papaya that holds its shape in soup.
What can I substitute in Chicken Tinola?
Use chayote instead of green papaya.
Can I prepare Chicken Tinola ahead?
Prepare the measured ingredients for Chicken Tinola one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
