Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok). 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.
Return soup to a boil over high heat; if chayote is not tender, simmer, covered, until tender when pierced. Tinola, a comforting chicken soup seasoned with plenty of ginger and garlic, has countless variations throughout the Philippines. The soup calls for malunggay leaves (aka moringa), which can be found fresh or frozen at Asian markets. You can cook Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok) using 13 ingredients and 15 steps. Here is how you cook it.
Ingredients of Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok)
- It’s 4 of large chicken thighs, skin on, bone-in.
- Prepare to taste of Sea salt,.
- You need to taste of Cracked black pepper,.
- It’s 1 teaspoon of canola oil.
- It’s 2 of two-inch pieces fresh ginger, each about thumb-sized, peeled and julienned.
- Prepare 4 of fat cloves garlic, peeled and chopped.
- It’s 1/2 of large onion, rough chopped.
- It’s 2 quarts of water.
- Prepare 3 tablespoons of fish sauce.
- You need 1 of large chayote, peeled, cut in half lengthwise then cut crosswise into ½-inch thick slices.
- It’s 1 tablespoon of Knorr chicken bouillon.
- It’s 5-6 ounce of bag ready to use baby spinach.
- Prepare 1 of lime, cut into 4 wedges, for serving.
Bok choy is a good substitute. Feel free to increase the amounts of garlic and fish sauce for an even more flavorful soup. Anyway, Greg wasn't feeling well this week and I thought I'd kill two birds with one stone by making Chayote Chicken Soup. Chayote is a lot like summer squash but firmer and sweeter.
Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok) instructions
- 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..
- 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..
- Continue stirring for one minute then add the onions and garlic, sautéing until the vegetables are tender, about 3 to 5 minutes longer..
- Return the chicken to the pot along with any juices they released..
- Pour in 2 quarts of water, add the fish sauce and bouillon, stirring well to incorporate then cover and bring to a boil..
- 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..
- Once the timer goes off, remove the chicken to a clean platter; set aside..
- Carefully strain the soup, discarding the now spent veggies..
- 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..
- 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..
- Taste the broth and add more salt if needed..
- Add the chayote and simmer for 15 to 20 minutes or until the vegetable is fork tender but still firm..
- Turn off the heat. Add the spinach, pushing it down so it's submerged..
- Place the lid on the pot and let the spinach wilt for two minutes.
- Garnish with a squeeze of lime..
When you cook it, it almost looks like potatoes. This soup is comforting and very tasty. I added parsley and dill to give it some freshness. Add fresh garlic, fresh ginger, and onion. Add Ginger paste, cayenne pepper, and salt & pepper.