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Tinolang manok for babies and toddlers
Ginger chicken soup for little ones
9m+ · Filipino ginger chicken soup with chayote and malunggay, mashed soft for little ones
Tinolang manok, chicken simmered in a clear ginger broth with green papaya or chayote and malunggay (moringa) leaves, is the soup Filipino families make on rainy days and for anyone who needs looking after, and babies get their first taste of it from about nine months. Their portion is taken out before the patis (fish sauce) goes in, with the chicken shredded and the vegetables mashed. The baby's portion has none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish); the family's patis adds fish. Chef's tip: fry the ginger until it smells sweet before adding the chicken; that is the backbone of the broth.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Baby & toddler safety
- Age: from 9 months+.
- Allergens: none of the common allergens found in the ingredients. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 1 tbsp vegetable oil
- 1 oz fresh gingerpeeled and cut into thin strips
- 2 garlic clovescrushed
- 1 onionsliced
- 1 ⅓ lb chicken thighs and drumsticksbone in, skin removed
- 1 litre water
- 10 ½ oz chayote or green papayapeeled and cut into wedges
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Method
0/8 doneStep 1: Heat 1 tbsp vegetable oil in a large pan over a medium heat. Fry 1 oz fresh ginger for 2 minutes, until fragrant, then add 2 garlic cloves and 1 onion and cook for 3 minutes until soft.
5 minStep 2: Add 1 ⅓ lb chicken thighs and drumsticks and turn it in the pan for 3–4 minutes, until the outside is no longer pink.
4 minStep 3: Pour in 1 litre water, bring to the boil, skim off any foam, then cover and simmer for 20 minutes.
22 minStep 4: Add 10 ½ oz chayote or green papaya and simmer for 10 minutes more, until a wedge is soft when pierced and the chicken reaches 165°F next to the bone.
10 minStep 5: Stir in 1 oz malunggay (moringa) leaves or spinach and cook for 1 minute until wilted.
1 minStep 6: Take out a piece of chicken, some chayote and leaves for your baby. Pull the meat off the bone and check carefully that there are no bones or small splinters left; the common mistake is missing a thin bone from a drumstick. Shred the chicken finely and mash with the chayote and a little broth to soft lumps. Cool to just warm.
Step 7: Grown-ups can season their own bowls at the table and serve with rice.
Step 8: Cool unseasoned leftovers quickly, cover and keep in the fridge for up to 2 days, or freeze the meat and broth for up to a month. Reheat until piping hot, then cool before serving.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 22 g
- Carbs
- 6 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tinolang manok for babies and toddlers take?
- About 50 minutes in total: 10 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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