Tinolang Manok

Filipino cuisine is influenced by Chinese and Mexican cuisine. Tinolang Manok is a savory, clear-broth chicken soup, perfect for the colder temperatures ahead. 
Total Time 1 hour
Course Side Dish
Cuisine Filipino
Servings 5
Calories 433.6 kcal


  • 2 pounds chicken breast diced into bite size pieces
  • 1 cup mustard green leaves chopped
  • 1 medium potato peeled and diced
  • 1/8 tsp black pepper ground
  • 6 cups water
  • 1 cube chicken bouillon
  • 1 small onion sliced
  • 4 cloves garlic crushed and chopped
  • 3 Tbsp ginger julienned
  • 2 Tbsp fish sauce
  • 3 Tbsp vegetable oil


  • Wash your hands with soap and water. 
  • Heat oil in a pot. 
  • Sauté garlic, onion, and ginger. Add the ground black pepper. 
  • When the onion becomes soft, add the chicken. Cook until the chicken becomes light brown. 
  • Add water to the pot and boil. 
  • Once the water is boiling, cover and set the heat to low. Simmer for 40 minutes.  
  • Scoop and discard oil and scum from the soup. 
  • Add the Knorr chicken cube and potatoes. Cover and cook for 5 minutes.  
  • Add the mustard greens and fish sauce. Cook for 2 minutes.  
  • Serve and enjoy! 


Note: You can substitute mustard greens with baby Bok choy. Traditionally, malunggay leaves (moringa leaves) are used. You can also add pepper to give your soup a kick. This recipe contains 39% of your daily recommended sodium intake based on a 2,000-calorie diet. To reduce the amount of sodium in the soup, you can choose not to add fish sauce.
Keyword fish sauce, ginger, mustard greens, savory