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Tinolang Manok | Filipino Ginger Chicken Soup
(0)
50 min
Under an hour
Gurkerl Küche
Tinolang Manok ist ein wärmender philippinischer Suppenklassiker: Zarte Hühnerstücke werden mit reichlich frischem Ingwer, Knoblauch und Zwiebeln aromatisch angebraten und in einer kräftigen Hühnerbrühe geschmort. Saftige Zucchini und frischer Blattspinat sorgen für Frische, während ein Schuss Fischsauce (Patís) dem Eintopf seine unverwechselbare, herzhafte Würze verleiht. Perfekt für kühle Herbsttage!
Ingredients
Preparation method
Preparation
Pat the boneless chicken dry and cut it into bite-sized pieces (approx. 3–4 cm). Peel the fresh ginger and cut it into fine strips (julienne). Finely chop the garlic cloves, halve the yellow onion, and cut it into strips. Quarter the zucchini lengthwise and cut into 1 cm thick slices. Thoroughly wash the fresh leaf spinach and drain well.
Cooking
Heat the vegetable oil in a large, heavy soup pot over medium heat. Add the sliced ginger and garlic and sauté gently for about 1 to 2 minutes until intensely fragrant, without browning. Then add the onion strips and sauté for another 2 minutes until translucent.
Add the chicken pieces to the pot and sear for 4–5 minutes, stirring, until the meat turns white on the outside. Add the fish sauce and freshly ground black pepper and toss everything for about 1 minute so the meat absorbs the seasoning.
Chef's tip
Traditionally, green papaya or chayote squash and moringa (malunggay) are used for tinola. Zucchini and fresh leaf spinach make the perfect fresh alternative for the best texture and flavor.
Plenty of fresh ginger is the heart of this soup – it gives the broth a pleasantly warming depth that is especially comforting on chilly days.
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