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 Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 507kcal
- 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
In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
Add chicken and cook, stirring occasionally, for about 2 to 4 minutes or until color changes and juices run clear.
Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
Add water and bring to a boil, skimming scum that floats on top.
Lower heat, cover, and simmer for about 15 to 20 minutes or until chicken is cooked through.
Add upo and cook for about 2 to 4 minutes or until tender yet crisp.
Add spinach and push down into the broth. Turn off heat and cover until leaves are just wilted.
Season with salt and pepper to taste. serve hot.
- Cut the ingredients uniformly to ensure even cooking.
- Tend to the soup and remove any scum that floats to the surface for a clear, cloud-free broth.
- If you want to add a slight kick of heat, you can throw in a couple of long green peppers or Thai chili peppers.
Calories: 507kcal | Carbohydrates: 11g | Protein: 35g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 189mg | Sodium: 939mg | Potassium: 1058mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8121IU | Vitamin C: 27mg | Calcium: 147mg | Iron: 4mg