Chicken Soup with Ginger and Chayote

Tinolang Manok

Tinolang Manok (Filipino Chicken Soup)

Making some comfort food tonight so I made a traditional chicken soup just like my Mama used to make. In Tagalog, it’s called Tinolang Manok. I decided I need it today. It reminds me of my mom. Work has been so stressful. I always called my mom my “reset” button. When times are tough or whenever I don’t feel good about myself, I just spend time with my mom and somehow, I feel “new” again. I feel like a child protected from anything bad that can happen in my world.

Even my husband who doesn’t like Filipino Food ate some. He said it was a bit too much ginger for him but I wouldn’t change that recipe for anyone. I put some in my kids’ food and they liked it. So overall the time spent wasn’t a waste. It took about 5 minutes prep time and 45 minutes cooking time.

Tinolang Manok is the easiest thing to make.

Recipe:  Tinolang Manok (Filipino Chiken Soup)

2 tbsp olive oil
5 garlic cloves, minced
1 inch bruised ginger (just lay it another a knife on it’s flat side and pound, or you can also use a mallet)
2 lbs cut up chicken
2 tsp fish sauce
1 tsp black pepper
5 cups water
8 oz chayote (or green papaya or zucchini)
2 cups bok choy

  1. Heat olive oil over medium-high heat.
  2. Add garlic and brown.
  3. Add ginger and onion
  4. Add chicken pieces and cook until browned lightly on all sides
  5. Add fish sauce and pepper and mix
  6. Add water.  Bring to a boil then lower heat and cover.  Simmer for about 30 minutes.
  7. Add chayote and simmer for another 10 minutes
  8. Turn off the heat and add spinach leaves.
  9. Serve.

There you have it — Homemade Tinolang Manok!

This is good to store to eat later.  Also, the good thing about letting it sit for awhile is that whatever fat came out of the chicken rises to the top, so using a spoon, just scoop the fat out.

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