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. Although these vegetables may be unfamiliar to some, the. Recipe Pairing Guides » Chicken Recipes » Chayote Soup with Lemongrass and Ginger.

It is something that will surely give you a warm and comforting feeling even during the. 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. All Reviews for Chayote Squash With Red Peppers and Ginger. You can cook Chicken and Ginger Soup with Chayote & Spinach(Tinolang Manok) using 13 ingredients and 15 steps. Here is how you cook that.

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

You need of large chicken thighs, skin on, bone-in.
You need of Sea salt,.
It's of Cracked black pepper,.
You need of canola oil.
It's of two-inch pieces fresh ginger, each about thumb-sized, peeled and julienned.
It's of fat cloves garlic, peeled and chopped.
Prepare of large onion, rough chopped.
You need of water.
You need of fish sauce.
You need of large chayote, peeled, cut in half lengthwise then cut crosswise into ½-inch thick slices.
You need of Knorr chicken bouillon.
Prepare of bag ready to use baby spinach.
Prepare of lime, cut into 4 wedges, for serving.

Plus, this soup tastes SO good. My husband loves it! (Whew!) This soup is also great for inflammation and arthritis, due to the healing qualities of gingerol Heat olive oil in a large pan. Add fresh garlic, fresh ginger, and onion. Heat the oil in a large saucepan or Dutch oven over medium heat.

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. 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..

Ginger gives this chicken soup a wonderful flavor, and there is also an unexpected addition of green papaya to accompany it. Tinola recipe - Filipino ginger chicken soup with chayote, lemongrass and malunggay leaves. Chayote-Jicama Salsa can be made with any of your favorite heirloom tomatoes and is a great complement to any summer party. In a pot sweat onions garlic and ginger until aromatic. Add chicken skin side down and give a quick sauté.