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Tinolang Manok | Aromatic Filipino Chicken Soup
(0)
40 min
Under an hour
Gurkerl Küche
Tinolang Manok ist der Inbegriff philippinischer Wohlfühlküche: Zarte Hendlstücke garen in einer klaren, belebenden Ingwerbrühe mit aromatischem Knoblauch, saftiger Zucchini und frischem Blattspinat. Herzhaft abgeschmeckt mit Fischsauce wärmt diese traditionelle asiatische Suppe von innen heraus.
Preparation method
Preparation & Aromatic Base
Pat the boneless chicken thighs dry and cut them into bite-sized pieces. Peel the ginger and cut it into fine strips (julienne). Finely chop the garlic and slice the yellow onion into thin wedges.
Wash the zucchini, cut it in half lengthwise, and slice into bite-sized, approx. 1 cm thick half-moons. Thoroughly wash the fresh leaf spinach and spin dry.
Sautéing & Cooking
Heat the vegetable oil in a large pot over medium heat. First, gently fry the ginger strips for about 1 to 2 minutes until their full aroma unfolds. Then add the garlic and onion wedges and sauté until translucent.
Chef's tip
Traditionally, Tinolang Manok in the Philippines is prepared with green papaya or chayote and moringa leaves. The combination of tender zucchini and fresh leaf spinach is the perfect local equivalent, coming surprisingly close to the original in both flavor and texture.
For an authentic Filipino comfort meal, serve with a bowl of steaming jasmine rice, dipping spoonfuls of it directly into the warming ginger broth.
Ingredients
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