Recipe: Appetizing Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok)

Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok). This recipe takes chicken soup to the next level because it uses real, healthy and flavorful ingredients such as organic free-range chicken, ginger and What makes this chicken soup special is the addition of Moringa leaves and chayote. Recipe Pairing Guides » Chicken Recipes » Chayote Soup with Lemongrass and Ginger. Tender chayote squash with a hint of spice from ginger, red pepper flakes, and garlic, make a delightful and different vegetable side dish for your meals.

What I love about this dish is that the ginger enhances the flavor of the soup. It is something that will surely give you a warm and comforting feeling even during the. Tinola recipe – Filipino ginger chicken soup with chayote, lemongrass and malunggay leaves. You can cook Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok) using 13 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok)

1. It’s 4 of large chicken thighs, skin on, bone-in.
2. You need to taste of Sea salt,.
3. You need to taste of Cracked black pepper,.
4. You need 1 teaspoon of canola oil.
5. Prepare 2 of two-inch pieces fresh ginger, each about thumb-sized, peeled and julienned.
6. It’s 4 of fat cloves garlic, peeled and chopped.
7. Prepare 1/2 of large onion, rough chopped.
8. It’s 2 quarts of water.
9. Prepare 3 tablespoons of fish sauce.
10. It’s 1 of large chayote, peeled, cut in half lengthwise then cut crosswise into ½-inch thick slices.
11. You need 1 tablespoon of Knorr chicken bouillon.
12. Prepare 5-6 ounce of bag ready to use baby spinach.
13. It’s 1 of lime, cut into 4 wedges, for serving.

Chayote-Jicama Salsa can be made with any of your favorite heirloom tomatoes and is a great complement to any summer party. Ginger has anti-inflammatory properties and can also calm an upset stomach. We love the heat it adds to this chicken soup recipe. When cool enough to handle, coarsely shred meat; discard skin and bones.

Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok) step by step

1. Liberally season thighs with salt and pepper on both sides. Heat the oil in a dutch oven or large soup pot on medium heat. Once hot, add the chicken, browning on both sides. Remove chicken to a plate and drain away all but 1 tablespoon of the chicken fat..
2. Add the ginger to the pot and sauté for 1 minute then add a splash of water, stirring to loosen up the browned bits stuck to the bottom of the pan..
3. Continue stirring for one minute then add the onions and garlic, sautéing until the vegetables are tender, about 3 to 5 minutes longer..
4. Return the chicken to the pot along with any juices they released..
5. Pour in 2 quarts of water, add the fish sauce and bouillon, stirring well to incorporate then cover and bring to a boil..
6. As soon as the soup starts to boil, turn down the heat to the lowest setting to just barely produce a simmer and set a timer for 35 minutes..
7. Once the timer goes off, remove the chicken to a clean platter; set aside..
8. Carefully strain the soup, discarding the now spent veggies..
9. Rinse out the dutch oven or soup pot and return it to the heat on medium low, add back the now strained and clear broth..
10. Remove and discard the skins from the chicken. Using two forks, shred the chicken, pulling it away from the bones; discard the bones and return the shredded chicken to the simmering broth..
11. Taste the broth and add more salt if needed..
12. Add the chayote and simmer for 15 to 20 minutes or until the vegetable is fork tender but still firm..
13. Turn off the heat. Add the spinach, pushing it down so it's submerged..
14. Place the lid on the pot and let the spinach wilt for two minutes.
15. Garnish with a squeeze of lime..

Place a fine-mesh sieve over another large pot; strain broth. The ginger gives the chicken soup a great kick. This was easy and delicious, and the ginger gave the otherwise standard chicken soup a unique kick. My two year old gobbled it up, even all the veggies. Chayotes are a staple of Mexico and Costa Rica, are high in vitamin C, low in calories, and are a good source of fiber.