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Tinola Manok | Filipino Chicken Soup
(0)
35 min
Quick
Knuspr-Küche
Ein aromatischer Seelentröster aus den Philippinen: Saftiges Hähnchen, geschmort mit reichlich frischem Ingwer, Zwiebeln und Zucchini in kräftiger Brühe, verfeinert mit frischem Spinat und Fischsauce.
Ingredients
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into approx. 3 cm pieces. Peel the fresh ginger and cut into thin strips (julienne). Finely chop the garlic cloves, and cut the onion into thin wedges. Halve the zucchini lengthwise and cut into approx. 1 cm thick half-moons. Wash the baby spinach thoroughly and drain.
Sautéing & simmering
Heat the vegetable oil in a large pot over medium heat. Add the ginger strips and garlic and sauté gently for about 1 to 2 minutes until fragrant, without browning. Add the onion and sauté for another 2 minutes until translucent.
Add the chicken pieces and sauté, stirring, for about 3 to 4 minutes until the meat turns white on all sides. Deglaze with the fish sauce and let simmer gently for 1 minute.
Chef's tip
Fresh ginger is the centerpiece of authentic tinola: the subtle spice and freshness harmonize perfectly with the savory chicken broth and warm you wonderfully from the inside.
In the Philippines, chayote and moringa leaves are traditionally used – zucchini and tender baby spinach are the perfect fresh alternative with an excellent texture.
120 min
Under an hour
