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Native Chicken Tinola

About this Recipe

If you love ginger then this Chicken Tinola is for you. A simple everyday Filipino soup that is very healthy and flavorful. 


  • 1 Whole Native Chicken, about a kilo (dressed and cut)
  • 1 medium sized unripe Papaya (diagonally cut, 1 inch in length)
  • 2 stalks of Lemon Grass
  • 1 thumb sized Ginger (cut in strips)
  • 1 medium sized Onions
  • 4 cloves Garlic
  • Fresh Chilies
  • Malunggay Leaves
  • Water
  • Canola Oil
  • Salt
  • Pepper


97.1 Cal


3.8 g


343 mg


6.3 g


10 g


70 mg


322.3 mg


30 mg

Step by Step Instructions

Step 1

Heat some canola oil. Sauté onions, garlic and ginger.

Step 2

Add in the chicken and let cook until it turns brown. Pour a good amount of water, enough to cover the chicken. add in the lemon grass. Cover and let it boil for about 10 minutes. Remove scums and fats that float.

Step 3

Add the unripe papaya and fresh chilies. Cover and cook for another 15 minutes. Then remove the lemongrass from the pot.

Step 4

Season with salt and pepper. Add in the malunggay leaves. Cover for about 2 minutes. Ready and Serve!


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