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Tinolang Manok sa Upo

Tinolang Manok sa Upo

Switch up your usual Tinola! This Tinolang Manok sa Upo is mouthwateringly delicious with chicken, bottled gourd, and spinach in a savory ginger-flavored broth. It is a comforting meal that will surely pick you up. Perfect with steamed rice for a hearty and healthy meal!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 1 tbsp canola oil
  • 1 onion, peeled and sliced thinly
  • 3 clove garlic, peeled and minced
  • 2 thumb-sized ginger, peeled and julienned
  • 2 lb bone-in chicken, cut into 3-inch pieces
  • 2 tbsp fish sauce
  • 4 cup water
  • 1 large upo, peeled and cut into 2-inch wedges (about 2 cups)
  • 1 bunch fresh spinach leaves, stems trimmed
  • 0 salt and pepper to taste

Instructions

  1. Get a pot - medium heat and warm up oil. Add onions, garlic, and ginger and Cook it until softened.

  2. Add chicken and Cook, stirring now and then, for about 2 to 4 minutes or until color changes and juices run clear.

  3. Add fish sauce and Cook, stirring now and then, for about 1 to 2 minutes.

  4. Add water and heat until it comes to a boil, skimming off foam that floats on top.

  5. Turn down the heat and cover it, and let it simmer gently for about 15 to 20 minutes or until chicken is cooked through.

  6. Add upo and cook for about 2 to 4 minutes or until tender yet crisp.

  7. Add spinach and push down into the broth. Turn off heat and cover until leaves are just wilted.

  8. Add salt and pepper to taste. Serve it while it's hot.

  9. Tend to the soup and remove any scum that floats to the surface for a clear, cloud-free broth.

  10. If you want to add a slight kick of heat, you can throw in a couple of long green peppers or Thai chili peppers.