Tinolang Manok with a Twist

Ingredients

• 1 whole chicken, cut into serving pieces (about 2 pounds / 900g) 1 whole chicken, cut into serving pieces (about 2 pounds / 900g)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, sliced 1 onion, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 stalks lemongrass, pounded and tied into a knot 2 stalks lemongrass, pounded and tied into a knot
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 green papayas or chayote, peeled and sliced into wedges 2 green papayas or chayote, peeled and sliced into wedges
• 2 cups (60g) spinach leaves 2 cups (60g) spinach leaves
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, and ginger. Sauté until fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until lightly browned on all sides.
3. 3.
   Pour in the chicken broth and water. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
4. 4.
   Add the lemongrass, papayas or chayote, and fish sauce to the pot. Simmer for an additional 10 minutes or until the vegetables are tender.
5. 5.
   Stir in the spinach leaves and cook for another 2 minutes until wilted.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the lemongrass before serving.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Lemongrass — Pound the lemongrass stalks gently with a rolling pin or the back of a knife to release their flavors before tying them into a knot.
• Fish sauce — Choose a high-quality fish sauce for the best flavor. If you prefer a milder taste, reduce the amount of fish sauce used.

Tips & Tricks

• For a spicier version, add a few slices of chili pepper to the soup.
• If green papayas or chayote are not available, you can substitute with zucchini or green beans.
• Serve the Tinolang Manok with steamed rice for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days.
• To enhance the presentation, garnish each bowl with fresh cilantro or spring onions.

Serving advice

Serve the Tinolang Manok hot in individual bowls. It pairs well with steamed rice and a side of fish sauce for dipping.

Presentation advice

To present the Tinolang Manok beautifully, arrange the chicken pieces, vegetables, and broth in a bowl, ensuring each component is visible. Garnish with fresh cilantro or spring onions for a pop of color.