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Tinolang Manok | Aromatic Ginger Chicken Soup
(0)
50 min
Under an hour
Gurkerl Küche
Tinolang Manok ist ein herzerwärmender philippinischer Suppenklassiker: Zartes Hendlfleisch trifft auf frischen Ingwer, Knoblauch und Zucchini in einer klaren, gehaltvollen Geflügelbrühe. Perfekt abgerundet mit Babyspinat und aromatischer Fischsauce für wohltuenden asiatischen Genuss an kühlen Herbsttagen.
Ingredients
Preparation method
Preparation
Pat the chicken thighs dry and cut into bite-sized pieces. Peel the fresh ginger and cut into fine strips (julienne). Peel and finely dice the onion. Peel and finely chop the garlic cloves.
Wash the zucchini, halve lengthwise, and cut into bite-sized half-moons. Thoroughly wash the baby spinach and spin dry.
Searing & cooking
Heat the vegetable oil in a large pot over medium heat. First, sauté the ginger strips for about 1 minute until fully fragrant. Then add the onion and garlic and sauté while stirring until translucent.
Chef's tip
Traditionally, tinola is cooked in the Philippines with green papaya or chayote. In our region, zucchini is the perfect juicy alternative that wonderfully absorbs the aromatic ginger flavor.
For an exceptionally aromatic broth, it is recommended to cut the ginger into truly fine strips and sauté it patiently at the beginning—this allows the pleasant freshness to infuse directly into the oil.
Any leftover soup can be stored in an airtight container in the refrigerator for up to 2 days. When reheated, the ginger often develops an even more intense flavor.
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