Tinola Soup Palauan Traditional Recipe

Tinola Soup is a traditional Palauan dish. It is a marvelous chicken soup, with papaya and ginger as key ingredients.

(Photo Attributed to Author: Judgefloro)

3 lb. chicken – thighs and legs, skinned, washed well and patted dry
28 oz. chicken broth (canned is fine, if you don’t have your own homemade broth)
1 tbsp. fish sauce
1 medium large white or yellow onion, peeled and rough chopped
4 large cloves garlic, peeled and chopped fine
1-1/2″ length of fresh ginger root, peeled and sliced very thin
1 chayote squash, peeled and cut into bite-sized pieces
1 head bok choy, tough bottom part cut off, any tough outer leaves removed, and chopped into large chunks
1/2 lb. spinach leaves
2 tbsp. cooking oil
salt and pepper, to taste

In a large cooking pot over medium high flame, heat the oil
Sauté the garlic and onion until the onion is soft, translucent, and fragrant.
Add and stir in the ginger and fish sauce into the pot along with the onion and garlic. Stir it together quickly, and keep stirring, while cooking, for about 5 minutes.
Next, pour the chicken broth into the pot, stir the mixture together well, and cook for another 5 minutes.
Now add and stir the chayote into the mixture. Adjust the heat to just a lively simmer, and gently cook for about 10 minutes more – or until the chicken is no longer pink in the center.
Add and stir in the spinach and the bok choy. Season with salt and pepper, to taste. Continue cooking until the spinach is wilted and soft – just a couple minutes should do it.
Serve your Palauan traditional Tinola soup while it is fresh off the stove, and nice and steaming hot.