Chicken Tinola (Chicken in Ginger Broth)

Traditionally, green papaya and pepper leaves are used for this dish.  Here in California, spinach and chayote become good substitutes since they are almost always available.  Recently, I discovered that kohlrabi bulb and leaves make even better alternatives.

Now on to the recipe!


  • 2 boneless skinless chicken thighs, cube  (season with salt and pepper)
  • 2 cloves garlic, mince
  • 1″ piece of ginger, julienne
  • 1 small onion, roughly chop
  • 4 cups chicken or vegetable stock
  • 2 kohlrabi bulbs, peel and quarter
  • kohlrabi leaves, remove stems, roughly chop


  1. Brown chicken pieces in oil; move to the side of the skillet to saute garlic until golden, ginger until fragrant, onions until translucent.
  2. Add chicken or vegetable stock, simmer covered until chicken cooks (10-15 minutes).
  3. Add kohlrabi and cook for another 2-3 minutes.
  4. Serve over steamed rice.
Kohlrabi, Moonglow Gardens

Kohlrabi, Moonglow Gardens

Kohlrabi Leaves, Moonglow Cooks

Kohlrabi Leaves, Moonglow Cooks

Kohlrabi in Tinola, Moonglow Gardens

Kohlrabi in Tinola, Moonglow Gardens

Chicken Tinola, Moonglow Cooks

Chicken Tinola, Moonglow Cooks

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One Response to Chicken Tinola (Chicken in Ginger Broth)

  1. Rob says:

    Hi there, Moonglow! Just stopped by to check out your blog and say “hello”. Everything I’ve ever seen you do you do with style and grace and excellence — and this site is no exception. I’ll be back to visit you here and see what luscious new delights you have to share. In the meantime, I’m SO glad to see that you are blogging again! Namaste… 🙂

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