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Filipino Chicken Tinola Soup

4.6
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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner Asian
Filipino Chicken Tinola Soup
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
  • salt and ground black pepper to taste
  • 1 head bok choy, chopped
  • 1 (8 ounce) package fresh spinach, chopped
Instructions
1
Collect and prepare all necessary ingredients beforehand.
2
Heat a generous amount of oil in a substantial cooking vessel over an intermediate heat setting. Introduce the onion and garlic into the pot, stirring constantly until they release their aroma, approximately 2 minutes pass.
3
Next, incorporate the ginger and fish sauce into the mixture, stirring frequently for 1 to 2 minutes. Then add the chicken and continue cooking, stirring occasionally, until it reaches a satisfactory level of doneness, roughly 5 minutes.
4
Introduce the chicken broth into the pot and continue cooking for an additional 5 minutes. Subsequently, add the squash to the mixture and allow it to simmer until the chicken reaches a fully cooked state, with no pinkish hue remaining in its center, approximately 10 minutes have elapsed.
5
Season the dish with salt and pepper to taste.
6
Finally, add the bok choy and spinach to the pot, cooking until the spinach has reached a just wilted state, typically 1 to 2 minutes. Serve the finished dish hot and enjoy.