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The ingredients needed to prepare Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok):
- Take 4 large chicken thighs, skin on, bone-in
- Use to taste Sea salt,
- You need to taste Cracked black pepper,
- Use 1 teaspoon canola oil
- You need 2 two-inch pieces fresh ginger, each about thumb-sized, peeled and julienned
- Use 4 fat cloves garlic, peeled and chopped
- Provide 1/2 large onion, rough chopped
- Get 2 quarts water
- You need 3 tablespoons fish sauce
- Get 1 large chayote, peeled, cut in half lengthwise then cut crosswise into ½-inch thick slices
- Provide 1 tablespoon Knorr chicken bouillon
- Get 5-6 ounce bag ready to use baby spinach
- You need 1 lime, cut into 4 wedges, for serving
Steps to make Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok):
- 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.
- 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.
- Continue stirring for one minute then add the onions and garlic, sautéing until the vegetables are tender, about 3 to 5 minutes longer.
- Return the chicken to the pot along with any juices they released.
- Pour in 2 quarts of water, add the fish sauce and bouillon, stirring well to incorporate then cover and bring to a boil.
- 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.
- Once the timer goes off, remove the chicken to a clean platter; set aside.
- Carefully strain the soup, discarding the now spent veggies.
- 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.
- 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.
- Taste the broth and add more salt if needed.
- Add the chayote and simmer for 15 to 20 minutes or until the vegetable is fork tender but still firm.
- Turn off the heat. Add the spinach, pushing it down so it's submerged.
- Place the lid on the pot and let the spinach wilt for two minutes
- Garnish with a squeeze of lime.
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