Easiest Way to Make Any-night-of-the-week Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok)

Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok). This soup of chicken poached in a ginger-, garlic- and onion-scented broth with chayote and baby spinach is inspired by a childhood memory of Tinolang Manok made by a friend's mother. (Anita L. Place chayote into the chicken soup, add salt and black pepper. You can tell that the chayote is cooked when it turns translucent.

Heat oil in a large pot or Dutch oven. Be careful not to burn garlic. Cut chayote into one inch cubes.

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, chicken and ginger soup with chayote & spinach(tinolang manok). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

This soup of chicken poached in a ginger-, garlic- and onion-scented broth with chayote and baby spinach is inspired by a childhood memory of Tinolang Manok made by a friend's mother. (Anita L. Place chayote into the chicken soup, add salt and black pepper. You can tell that the chayote is cooked when it turns translucent.

Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok) is one of the most well liked of recent trending foods in the world. It's simple, it is fast, it tastes delicious. It's appreciated by millions every day. Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok) is something that I have loved my whole life. They're fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have chicken and ginger soup with chayote & spinach(tinolang manok) using 13 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok):

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

Add chayote to pot and cook until chayote is fork. Like a big warm hug, this ginger-forward chicken soup based on the Filipino classic, Tinolang Manok, is utter perfection at any time of year. I'm a native San Diegan, having grown up in the South Bay. The city of my childhood remains as diverse now as it was in my youth.

Instructions to make Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok):

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..

Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok) instructions. 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. Bring to a boil at medium-high heat.

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