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Chicken Sotanghon Tinola

Chicken Sotanghon Tinola

Boneless chicken breast is simmered in a ginger and garlic-infused broth with clear sotanghon vermicelli noodles, sliced green papaya, and malunggay leaves until the noodles are tender and the soup is aromatic and comforting.

Prep: 5 min Cook: 45 min

Ingredients

  • 226.8 g (8 oz) boneless chicken breast
  • 141.7 g (5 oz) sotanghon noodles
  • 1 Knorr Chicken Cube
  • 170.1 g (6 oz) green papaya (sliced)
  • 1 cup malunggay leaves
  • 4 clove garlic (chopped)
  • 1 onion (chopped)
  • 3 thumbs ginger (minced)
  • 2 tbsp oil
  • 6 cup rice wash (hugas bigas)
  • Patis and ground black pepper to taste

Instructions

  1. Saute garlic, onion, and ginger.

  2. Add chicken once the onion softens. Cook until the outer layer of the chicken turns light brown.

  3. Pour water. Let boil. Add Knorr Chicken Cube. Cover the pot and boil in low to medium heat for 15 minutes.

  4. Add papaya and sotanghon. Cook for 5 minutes.

  5. Add in malunggay leaves.

  6. Season with ground black pepper and patis. Finish by adding toasted garlic.

  7. Transfer to a serving bowl. Serve hot.