Tinolang manok chicken soup is light and refreshing. This clean, clear broth studded with chicken, spinach and green papaya is a favorite home-style dish in the Philippines. Perfect for a chilly day.
Tinolang manok chicken soup is light and refreshing. This clean, clear broth studded with chicken, spinach and green papaya is a favorite home-style dish in the Philippines. Perfect for a chilly day.
Ingredients:
- Oil -- 2 or 3 tablespoons
- Chicken, bone in, cut into small pieces -- 2 to 3 pounds
- Onion, thinly sliced -- 1
- Garlic, minced -- 1 tablespoon
- Ginger, minced or julienne -- 2 tablespoons
- Water -- 4 cups
- Fish sauce (patis) -- 2 tablespoons
- Salt and pepper -- to taste
- Green papaya, peeled, seeded and cubed -- 2 cups
- Fresh spinach -- about 2 cups
Instructions:
- Heat the oil in a large pot over medium flame. Add the chicken pieces and sauté until lightly browned on all sides, 5 to 7 minutes. Remove to a plate or bowl.
- Add the onions to the pot and saute until translucent, about 3 to 4 minutes. Next add the garlic and ginger and saute for another 2 or 3 minutes.
- Stir in the water, fish sauce, salt and pepper bring to a boil. Reduce heat to low, add back the browned chicken pieces and simmer for 25 to 30 minutes, stirring occasionally and skimming off any scum that rises to the surface.
- Add the cubed papaya to the pot and simmer for another 5 to 10 minutes, or until cooked through.
- Remove from heat, stir in the spinach and adjust seasoning. Serve hot in bowls with a side of steamed rice.
via Whats4Eats
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