Tinolang Manok (Opo Squash and Ginger Chicken Soup)
Easy and delicious Asian-style chicken soup flavored with fresh ginger and squash – Tinolang Manok.
Ingredients
- 2 tbsp Oil of choice
- 6 cloves Garlic, crushed
- 1 medium Onion or large shallot, chopped
- 3 inch length fresh Gingerroot, peeled and chopped
- 2.2 lbs 1 kilo Chicken pieces like a combo of drumsticks and thighs, see note
- 3 tbsp Fish Sauce (for a tastier and more authentic taste), adjust amount to taste. See notes for substitution.
- fresh ground Black Pepper or Peppercorn, to taste
- 8 cups water or low-sodium chicken broth, (if using low-sodium chicken broth adjust the amount of fish sauce or salt to taste).
- 1 medium Opo Squash, peeled, quartered and sliced (or substitute with unripe Papaya, Patola and Chayote)
- 5-6 cups fresh spinach leaves or malunggay (moringa) leaves
- Red Chili, chopped (optional)
Instructions
- In a large and deep pan heat the oil and sauté the garlic, ginger and onion for a couple of minutes until fully aromatic. Add the chicken pieces and sauté until all the chicken are lightly browned. Season with salt (or fish sauce, if using this) and pepper.
- Pour in the 8 cups of water and bring to a boil. Lower the heat and simmer for about 50 minutes or until the chicken is tender. I usually cover the pan as it simmers.
- Add the chopped Opo Squash and cook for another 10 minutes or until the squash is translucent and tender. Finally, add in the spinach or moringa leaves and just cook until wilted, about a couple of minutes. Check the seasoning at this point – add more salt, fish sauce and even a little sugar (as flavor enhancer) to taste! Serve hot wiht rice.
- If you wish to add some heat, add a little red chili (sliced) with the soup. Serve with a sauce or condiment on the side - this is a mixture of soy sauce with lime juice (calamansi)! This sauce drizzled on the meat or rice as you eat adds deliciousness! You can have this with rice, naturally!
Notes
TIPS & TRICKS
I use about 5 drumsticks and 4 thighs. I use skinless but boned-in thighs for a lower-fat version but feel free to retain the skin if you prefer it.
You may substitute unripe Papaya, Patola, and Chayote for Opo Squash.
If you don't have or don't like the fish sauce you can replace it with salt or a combo of salt with soy sauce. Since the amount of water is a lot - about 8 cups you may need to use up to 1 tbsp salt (or a combo of 2 tbsp soy sauce and adjust the amount of salt to taste).
Tried this recipe?Let us know how it was!