Chicken Tinola
Description
Tinola, an easy Filipino soup made with chicken, bok choy, and spinach, features a savory broth flavored with fresh ginger and fish sauce.
Ingredients
•
1 tablespoon cooking oil
•
1 medium onion, chopped
•
2 cloves garlic, minced
•
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
•
1 tablespoon fish sauce
•
3 pounds chicken legs and thighs, rinsed and patted dry
•
2 (14 ounce) cans chicken broth
•
1 chayote squash, peeled and cut into bite-sized pieces
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salt and ground black pepper to taste
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1 head bok choy, chopped
•
1 (8 ounce) package fresh spinach, chopped
Directions
1
Gather all ingredients.
2
Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes.
3
Add ginger and fish sauce; cook and stir for 1 to 2 minutes. Stir in chicken and cook for 5 minutes.
4
Pour in chicken broth and cook for 5 minutes. Add squash and simmer until chicken is no longer pink in the center, about 10 minutes. Season with salt and pepper.
5
Add bok choy and spinach; cook until spinach is just wilted, 1 to 2 minutes. Serve hot.
6
Enjoy!