Tinolang Manok ( Chicken Soup) Recipe

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 2 Halves of chicken breast (skin on & boned in) – cut into bite size pieces
 ½ Cup of ginger – peeled and julienned
 4 Cloves of garlic – peeled & smashed
 1 Medium size onion – sliced thinly
 2 Chayote – peeled and quartered
 1 Package of frozen horseradish leaves – fresh is better if available?
 ½ ground black pepper
 2 tbsp fish sauce – (patis)
 2 Chicken bouillons – (chicken cubes)
 810 cups of water, if you choose chicken stock, then omit the bouillon cubes
 3 tbsp cooking oil

1

Heat oil and sautée garlic until golden brown.
Add onions and let it cook for 2 minutes.
Add cut-up chicken breast and let it brown.
Add bouillon and fish sauce, stir, cover, and allow it to simmer for 2 minutes.

2

Add ginger, stir well, cover, and let it cook for 1 minute.
Add the water or chicken stock, bring to a boil, lower the heat, and allow to simmer for 15 minutes.
After 15 minutes add the horseradish leaves and chayote, bring to a boil, and let it cook for 5 minutes or until chayote are tender.

3

Adjust the taste by adding more fish sauce or salt and black pepper if needed.
That’s it you’re done.
Serve with white steamed rice and fish sauce/Calamansi combination for dipping sauce.

Ingredients

 2 Halves of chicken breast (skin on & boned in) – cut into bite size pieces
 ½ Cup of ginger – peeled and julienned
 4 Cloves of garlic – peeled & smashed
 1 Medium size onion – sliced thinly
 2 Chayote – peeled and quartered
 1 Package of frozen horseradish leaves – fresh is better if available?
 ½ ground black pepper
 2 tbsp fish sauce – (patis)
 2 Chicken bouillons – (chicken cubes)
 810 cups of water, if you choose chicken stock, then omit the bouillon cubes
 3 tbsp cooking oil

Directions

1

Heat oil and sautée garlic until golden brown.
Add onions and let it cook for 2 minutes.
Add cut-up chicken breast and let it brown.
Add bouillon and fish sauce, stir, cover, and allow it to simmer for 2 minutes.

2

Add ginger, stir well, cover, and let it cook for 1 minute.
Add the water or chicken stock, bring to a boil, lower the heat, and allow to simmer for 15 minutes.
After 15 minutes add the horseradish leaves and chayote, bring to a boil, and let it cook for 5 minutes or until chayote are tender.

3

Adjust the taste by adding more fish sauce or salt and black pepper if needed.
That’s it you’re done.
Serve with white steamed rice and fish sauce/Calamansi combination for dipping sauce.

Tinolang Manok ( Chicken Soup) Recipe

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