Tinolang Manok, or Chicken Ginger Soup, is a beloved culinary tradition from the Philippines. The robust flavors and aromatic broth enriched with ginger make this dish a comfort food staple. Chicken, often in the form of breast or wings, is the primary protein, while the inclusion of chayote squash brings a delightful crunch and nutritional boost to the meal. If chili pepper leaves are hard to find, spinach leaves serve as an excellent substitute, maintaining the vibrancy and health benefits of the dish. For those who fancy an added kick to their meals, a jalapeno pepper can introduce a spicy twist to this soothing Chicken Ginger Soup.
Indeed, the beauty of Tinolang Manok lies in its simplicity and versatility. Cathy’s Chicken Ginger Soup is not just a meal; it is a heartwarming experience that is especially suitable for colder evenings or when one seeks solace in a bowl of comforting soup. Witnessing the amalgamation of diverse spices and ingredients in Filipino cuisine is indeed a culinary adventure. These elements work together in Tinolang Manok to deliver a delectable dish that is relished across generations.
Ingredients: 4-6 servings
2 lbs. chicken legs & thighs
1-2 chayote squash, peeled & cut in bite sizes
1 1/2 inch ginger, peeled & sliced
1 small chopped onions
2 cloves minced garlic
1 chili pepper(jalapeno)
1 bundle bell pepper or chili pepper leaves
1 bundle spinach leaves (substitute to pepper leaves)
1 tbsp. fish sauce
2 cups chicken broth
1 cup water
salt & pepper to taste
Cooking Procedure:
- On a large deep kettle, heat up oil over a medium heat. Sautee onions and garlic until fragrantly cooked. Add ginger and fish sauce. Stir thoroughly to combine.
- Drop chicken legs and thighs to the mix. Stir to combine and allow the chicken to cook for at least 15 minutes.
- Pour some water and add the chicken broth, bring it to boil and let it simmer for another 10-15 minutes.
- Add the chayote and jalapeno pepper to the mixture, let it simmer for another 5-8 minutes, or until chayote and chicken are completely cooked.
- Season with salt and pepper, or add another drop of fish sauce as a salt substitute, if desired. Add the chili peppers or spinach leaves. Cook until the leaves are slightly wilted, perhaps for a minute or 2.
- Remove from heat, and serve this yummy Tinolang Manok recipe hot with steamed rice.
Tip: If desired, pour 3-4 tbsp. of fish sauce on a small bowl, drizzle with a squeeze of calamansi or lime juice, and use it as a condiment. You can also squeeze a slice of calamansi or lime right on the soup without the fish sauce.
