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Tinolang Manok | Filipino Ginger Chicken Soup
(0)
30 min
Quick
Gurkerl Küche
Ein wärmender philippinischer Klassiker für kühle Herbsttage: Saftiges Hendl, sanft gegart in einer aromatischen Ingwer-Knoblauch-Brühe mit feiner Fischsauce und zartem Blattspinat. Wohltuend, leicht und voller Geschmack!
Ingredients
Preparation method
Preparation
Pat the chicken breast dry and cut into bite-sized pieces, about 2 to 3 cm in size. Peel the fresh ginger and cut into fine strips. Peel and finely chop the garlic. Peel the onion and cut into wedges. Wash the spring onions and cut into rings. Thoroughly wash the fresh leaf spinach and drain.
Starting the soup & cooking
Heat the vegetable oil in a large pot over medium heat. Add the sliced ginger, garlic, and onion wedges, and sauté gently for about 2 to 3 minutes until fragrant and translucent.
Add the chicken pieces and sear for about 3 to 4 minutes, stirring occasionally, until the meat is white on the outside all over. Deglaze with the fish sauce and stir briefly.
Chef's tip
If you like, in addition to leaf spinach, you can also use tender pak choi leaves or chayote strips, which are traditionally cooked in tinola in the Philippines.
An extra piece of fresh ginger provides comforting warmth from the inside out on cool autumn days and rounds off the aromatic chicken broth perfectly.
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