Change up the Tinola you are used to! Tinolang Manok sa Upo has chicken, bottled ginger, spinach, and a savory ginger-flavored soup. This comforting dish will lift your spirits. For a hearty, healthy meal, pair it with steamed rice!
Tinola has become a favorite Filipino dish because it is simple, affordable, and delicious. This is a favorite of ours and is an excellent choice for a filling meal or lunch.
There are many ways to make this Filipino soup. Not only can you vary the region, but also your household. Although chicken is the most popular protein, there are many other options. Green papaya can be used to bulk up, but it is also sometimes used in place of chayote and upo, as in this Tinolang Manok sa Upo Recipe.
Ingredient Notes
- Chicken Bone-in is the best choice for this recipe, giving the broth a richer and more meaty flavor. If you don’t feel like removing bones from your chicken breasts and thighs, you can use boneless chicken breasts and thighs.
- Upo, a bottle gourd or long squash, is distinguished by its cylindrical or elongated shape. It has a mild flavor with a hint of sweetness.
- Spinach – Chili pepper leaves or moringa (malunggay) can also be used.
- Ginger gives the soup a warming, slightly peppery taste with a refreshing smell.
- Fish sauce – Adds umami and savory flavors to your dishes.
- Onions– aromatics serve the flavor base
- Season to Taste
Tinolang Manok sa Upo can be prepared quickly and is ready in under an hour. It’s also a comforting, tasty dish that can be used in colder weather.
For the best results, it is crucial to select high-quality bottle gourds. Upo shares the same billing as the chicken. Young gourds should be firm to the touch, with smooth, light-colored skin free from spots or bruises.
The seeds of the squash are edible if they are young. When the squash is older, remove the seeds. The spongy inside can become mushy and hard to eat.
How do you prepare?
- Rinse under cold running water. Cut the stem with a knife.
- Use a peeler to remove the skin.
- The peeled potatoes should be cut in half lengthwise.
- Follow the recipe instructions to slice.
Helpful Tips
- To ensure even cooking, uniformly cut the ingredients.
- For a clear broth, remove any scum from the soup.
- You can add Thai chili peppers or long green peppers to give them more heat.
How to store and serve?
- Tinolang Manok Sa Upo can be enjoyed piping hot or with steamed rice or spiced fish sauce as a dip for a hearty meal.
- Let leftovers cool completely before you store them. Please place them in a container with a tight-fitting lid. You can refrigerate them for 3 days or freeze them for 2 months.
- Place in a saucepot and heat on medium heat. Allow simmering until the mixture reaches 165 F.
Tinolang Manok sa Upo Recipe
Tinolang Manok Sa Upo is a refreshing soup with chicken and bottled gourd, served in a ginger-flavored broth. It is delicious and filling.
Quick Overview of Recipe
- Prep time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Course: Main Entree
Ingredients
- 1 tablespoon of canola oil
- 1 onion, peeled then sliced thinly
- 3 cloves garlic, peeled and minced
- 2 thumb-sized gingers, peeled & julienned
- 2 pounds of bone-in chicken cut into 3-inch pieces
- 2 tablespoons fish sauce
- Salt and pepper to your liking
- 4 cups of water
- 1 large upo, peeled. Cut into wedges of 2-inch (about 2 cups)
- 1 bunch of fresh spinach leaves, stems trimmed
Cooking Steps & Instructions
- Heat oil in a large saucepan over medium heat. Cook the onions, garlic, ginger, and salt in a large saucepan over medium heat until they are softened.
- Cook the chicken, occasionally stirring, for approximately 2 to 4 minutes or until it changes color and becomes transparent.
- Mix in fish sauce. Cook for approximately 1 to 2 minutes, stirring occasionally.
- Bring to a boil. Skim off any scum.
- Reduce heat and cover the pan. Let simmer for 15 to 20 minutes or until the chicken is fully cooked.
- Cook the upo for 2 to 4 minutes or until it is tender and crisp.
- Add the spinach to the broth and stir. Cover and turn off the heat. Leave it covered until the leaves are tender.
- Salt and pepper to your liking. Serve hot.
Important Notes
- To ensure even cooking, uniformly cut the ingredients.
- For a clear broth, remove any scum from the soup.
- You can add Thai chili peppers or long green peppers to give them more heat.
Nutritional Information
- Calories: 507kcal
- Carbohydrates 11g
- Protein: 35g
- Fat: 36g
- Saturated Fat: 9g
- Cholesterol : 189mg
- Potassium : 1058mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 8121IU
- Vitamin C: 27mg
- Calcium: 147mg
- Iron: 4mg
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