Chicken Ginger Stew (Tinolang Manok)

    Chicken Ginger Stew (Tinolang Manok)


    51 people made this

    About this recipe: A classic Filipino chicken recipe. Chicken is cooked with garlic, ginger, fish sauce, chayote squash, pak choi and spinach. Serve with freshly cooked rice or whatever you fancy.

    Serves: 4 

    • 1 tablespoon cooking oil
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 1 (3.75cm) piece fresh ginger, peeled and thinly sliced
    • 1 tablespoon fish sauce
    • 1.35kg chicken legs and thighs, rinsed and patted dry
    • 800ml chicken stock
    • 1 chayote squash, peeled and cut into bite-sized pieces
    • salt and pepper to taste
    • 1 head pak choi, chopped
    • 225g spinach

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken stock over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the centre, about 10 minutes more. Season with salt and pepper. Add the pak choi and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.


    Chayote squash can be found in Caribbean speciality stores or online.

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    Reviews (1)


    This was lovely. I actually used Kale instead of Chinese cabbage because didn't have any. It had a mild flavour. I personally will add a bit more ginger the next time because I love the taste of it. However, my parents loved it and said it didn't need anything else in it. I will be making it often because the only fat in it comes from the cooking oil and chicken. Thanks for posting. - 20 Mar 2013

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