Start by gathering all your ingredients and cutting your chicken into serving pieces (ihanda ang lahat ng sangkap at hiwain ang manok). Set your stove to medium heat (katamtamang init) and place a large pot or Dutch oven over the heat. Pour in one tablespoon of cooking oil and allow it to warm up.

Once the oil is hot, add your julienned ginger (luya). Let it cook for 2-3 minutes until the kitchen fills with its aroma. This step is crucial for developing the soup's signature flavor, so don't rush it (huwag madaliin ang paggisa ng luya). The ginger should become fragrant and slightly softened.

Once boiling, lower the heat to maintain a gentle simmer (pahinain ang apoy). Cover the pot and let it cook for 30-35 minutes, or until the chicken is tender enough that it easily pulls away from the bone (hanggang lumambot ang manok). Occasionally skim off any scum that rises to the surface (alisin ang bumubulang mantika sa ibabaw).

Add your papaya wedges to the pot. Cook them for 3-5 minutes until they're tender but still hold their shape (hanggang lumambot ang papaya pero hindi masyadong malambot). Test with a fork – it should pierce easily but not fall apart.

Taste your broth and season with salt and pepper as needed (timplahan ng asin at paminta). The soup should be flavorful but not too salty, as diners can add more fish sauce at the table.

Your Tinolang Manok is ready when the broth is clear and golden with small beads of oil on top, the chicken is fall-off-the-bone tender, the papaya is soft but intact, and the greens are just wilted. Serve hot with steamed rice and additional fish sauce on the side (ihain ng mainit kasama ng kanin at patis).

To store, let the soup cool completely then transfer to an airtight container. It will keep in the refrigerator for up to three days (maitatago sa ref ng tatlong araw). When reheating, do so slowly over medium heat until the internal temperature reaches 165°F/74°C. Add fresh greens if needed, as they don't reheat well.