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!
Servings: 4 Servings
Calories: 507kcal
Ingredients
- 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
- 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.
Notes
- 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.
Nutrition
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