Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok)
Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken and ginger soup with chayote & spinach(tinolang manok). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok) is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok) is something that I’ve loved my whole life. They’re fine and they look wonderful.

Place chayote into the chicken soup, add salt and black pepper. You can tell that the chayote is cooked when it turns translucent. You can take the bones out of the soup at this stage if you want.

To begin with this recipe, we must prepare a few ingredients. You can have chicken and ginger soup with chayote & spinach(tinolang manok) using 13 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok):
  1. Make ready 4 large chicken thighs, skin on, bone-in
  2. Make ready to taste Sea salt,
  3. Get to taste Cracked black pepper,
  4. Take 1 teaspoon canola oil
  5. Prepare 2 two-inch pieces fresh ginger, each about thumb-sized, peeled and julienned
  6. Take 4 fat cloves garlic, peeled and chopped
  7. Prepare 1/2 large onion, rough chopped
  8. Make ready 2 quarts water
  9. Get 3 tablespoons fish sauce
  10. Prepare 1 large chayote, peeled, cut in half lengthwise then cut crosswise into ½-inch thick slices
  11. Get 1 tablespoon Knorr chicken bouillon
  12. Get 5-6 ounce bag ready to use baby spinach
  13. Make ready 1 lime, cut into 4 wedges, for serving

If you love ginger then this Chicken Tinola is for you. A simple everyday Filipino soup that is very healthy and flavorful. This Tinola recipe is made with chicken, ginger, garlic, onion, fish sauce, chayote, red chili leaves, and with lemongrass. Tinola, a comforting chicken soup seasoned with plenty of ginger and garlic, has countless variations throughout the Philippines.

Instructions to make Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok):
  1. Liberally season thighs with salt and pepper on both sides. Heat the oil in a dutch oven or large soup pot on medium heat. Once hot, add the chicken, browning on both sides. Remove chicken to a plate and drain away all but 1 tablespoon of the chicken fat.
  2. Add the ginger to the pot and sauté for 1 minute then add a splash of water, stirring to loosen up the browned bits stuck to the bottom of the pan.
  3. Continue stirring for one minute then add the onions and garlic, sautéing until the vegetables are tender, about 3 to 5 minutes longer.
  4. Return the chicken to the pot along with any juices they released.
  5. Pour in 2 quarts of water, add the fish sauce and bouillon, stirring well to incorporate then cover and bring to a boil.
  6. As soon as the soup starts to boil, turn down the heat to the lowest setting to just barely produce a simmer and set a timer for 35 minutes.
  7. Once the timer goes off, remove the chicken to a clean platter; set aside.
  8. Carefully strain the soup, discarding the now spent veggies.
  9. Rinse out the dutch oven or soup pot and return it to the heat on medium low, add back the now strained and clear broth.
  10. Remove and discard the skins from the chicken. Using two forks, shred the chicken, pulling it away from the bones; discard the bones and return the shredded chicken to the simmering broth.
  11. Taste the broth and add more salt if needed.
  12. Add the chayote and simmer for 15 to 20 minutes or until the vegetable is fork tender but still firm.
  13. Turn off the heat. Add the spinach, pushing it down so it's submerged.
  14. Place the lid on the pot and let the spinach wilt for two minutes
  15. Garnish with a squeeze of lime.

The soup calls for malunggay leaves (aka moringa), which can be found fresh or frozen at Asian markets. Bok choy is a good substitute. Feel free to increase the amounts of garlic and fish sauce for an even more flavorful soup. Return to a boil, then cover pan tightly and remove from heat. Return soup to a boil over high heat; if chayote is not tender, simmer, covered, until tender when pierced.

So that is going to wrap it up with this exceptional food chicken and ginger soup with chayote & spinach(tinolang manok) recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!