Tinolang Manok sa Upo
Tinolang Manok sa Upo is a refreshing chicken soup with bottle gourd and spinach cooked in a ginger-flavored broth. It's filling, delicious, and perfect for cold weather!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 2 thumb-sized ginger, peeled and julienned
- 2 pounds bone-in chicken, cut into 3-inch pieces
- 2 tablespoons fish sauce
- 4 cups water
- 1 large upo, peeled and cut into 2-inch wedges (about 2 cups)
- 1 bunch fresh spinach leaves, stems trimmed
- salt and pepper to taste
Instructions
- 1
In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
- 2
Add chicken and cook, stirring occasionally, for about 2 to 4 minutes or until color changes and juices run clear.
- 3
Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
- 4
Add water and bring to a boil, skimming scum that floats on top.
- 5
Lower heat, cover, and simmer for about 15 to 20 minutes or until chicken is cooked through.
- 6
Add upo and cook for about 2 to 4 minutes or until tender yet crisp.
- 7
Add spinach and push down into the broth. Turn off heat and cover until leaves are just wilted.
- 8
Season with salt and pepper to taste. serve hot.