Tinolang Manok (Long Squash and Ginger Chicken Soup)
This is a traditional Filipino style dish that is both nutritionally more beneficial and flavorful, too. In the Tagalog Region a lot of foods are soup-based – with veggies and meat added in and lots of garlic, onion, tomatoes and ginger added for flavor!
Servings Prep Time
4 people 15minutes
Cook Time
1hour
Servings Prep Time
4 people 15minutes
Cook Time
1hour
Ingredients
  • 1Tbsp olive oil
  • 5Cloves garliccrushed
  • 1Medium onionchopped
  • 2.5inch Ginger rootpeeled and chopped
  • 2.2lbs Chicken pieces (Drumstick and thighs)This will be about 4 drumsticks and 5 thighs. Can you use skinless for a lower fat option.
  • 1Tbsp saltOr, to be more authentic, use 3-4 Tbsp fish sauce
  • ground black pepperTo taste
  • 8Cups water
  • 1Medium Long SquashPeeled, quartered and sliced (or unripe Papaya, Patola and Chayote). Long Squash is also called Opo Squash.
  • 5-6Cups Spinach Leaves
  • 1 Fresh Red ChiliChopped
Instructions
  1. In a large and deep pan heat the oil and sauté the garlic, ginger and onion for a couple of minutes until fully aromatic.
  2. Add the chicken pieces and sauté until all the chicken are lightly browned. Season with salt (or fish sauce, if using) and pepper.
  3. Pour in the 8 cups of water and bring to a boil. Lower the heat and simmer covered for about 50 minutes or until the chicken is tender.
  4. Add the chopped Long Squash (Opo) and cook for another 10 minutes or until the squash is translucent and tender. Finally, add in the spinach and just cook until wilted, about a couple of minutes.
  5. Check the seasoning – add more salt, fish sauce and even a little sugar to taste! If you wish to add some heat, add a little red chili (sliced) with the soup. If you’re Pinoy – serve with some soy and fish sauce combo with a few squeezes of lime juice (calamansi) on the side!