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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken and ginger soup with chayote & spinach(tinolang manok). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok) is something that I have loved my entire life.

This recipe takes chicken soup to the next level because it uses real, healthy and flavorful ingredients such as organic free-range chicken, ginger and What makes this chicken soup special is the addition of Moringa leaves and chayote. My version of chicken soup is inspired by an authentic Filipino dish called "Chicken Tinola." It can be served as an appetizer or a main dish. What I love about this dish is that the ginger enhances the flavor of the soup.

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

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

Tender chayote squash with a hint of spice from ginger, red pepper flakes, and garlic, make a delightful and different vegetable side dish for your This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore. Chayote chicken noodle soup, aka one of the best soups I've ever made. The taste and texture are so spot on with traditional homemade chicken. A ginger-forward chicken soup that will provide some much-needed relief when you're not feeling too hot.

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.

This broth is like a savory health tonic. Transfer chicken to a plate and let cool slightly. Shred chicken and stir back into soup. Add soy sauce and stir to combine. Tinola recipe - Filipino ginger chicken soup with chayote, lemongrass and malunggay leaves.

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