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

Hey everyone, hope you are having an amazing day today. Today, we’re going 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 bit unique. This will be really delicious.

Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok) is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok) is something that I’ve loved my entire life. They are fine and they look wonderful.

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. 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. 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.

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

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

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.

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.

Chayote with fall-of-the-bone tender spare ribs is a traditional Vietnamese home-cooked soup that will fill the belly and comfort the soul. One of my favorite Vietnamese braised dishes is ginger chicken or Ga Kho Gung. It's a simple dish of bite-size pieces of chicken, braised and caramelized in a clay pot. Plus, this soup tastes SO good. My husband loves it! (Whew!) This soup is also great for inflammation and arthritis, due to the healing qualities of gingerol Heat olive oil in a large pan.

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