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Authentic Chicken Tinola

Authentic Chicken Tinola


For the Chicken Tinola:

  • 2 tablespoons ghee or coconut oil
  • 3 large onions, diced
  • 8 garlic cloves, diced
  • 1 1/2 ounces fresh root ginger, unpeeled if organic, finely diced or grated
  • 1 large chicken or 6 large chicken thighs
  • 6 large carrots, chopped into medium chunks
  • 2 quarts (half a gallon) bone broth or water
  • 3 large zucchinis, chopped into medium chunks
  • 1 large green or white cabbage, shredded
  • Sea Salt
  • White or black pepper

For the Tamari Lemon Dressing:

  • 4 tablespoons tamari
  • 4 tablespoons lemon juice
  • A large pinch of white pepper (or black)


  1. Heat the ghee or coconut oil in a large saucepan (large enough to fit a whole chicken, if using) over a medium heat and gently saute the onion, garlic, and ginger until soft and translucent, but not browned.
  2. Add the chicken and carrot to the pan and pour over the bone broth to cover. Bring to the boil, then reduce the heat immediately and simmer for 30 minutes or until the chicken is cooked through.
  3. Remove the cooked chicken from the pan and add the zucchini. Simmer for 10 minutes. Meanwhile, shred the chicken into large pieces using a knife and fork, return to the pan and season.
  4. Stir through the shredded cabbage and turn off the heat.
  5. Mix the ingredients for the tamari lemon dressing together in a small bowl. Serve alongside the tinola and let everyone add a teaspoon or so to taste.


  • Recipe from The Art Of Eating Well: Hemsley + Hemsley by Jasmine Hemsley and Melissa Hemsley


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