Tinolang Manok sa Upo. Chicken tinola is one of my favorite soup dish I have been experimenting or trying to cook it with vegetables other than green papaya. Over the years I have been using different vegetables, click the links below to see those post.
Tinolang Manok sa Zucchini
Tinolang Manok sa Patola
Tinolang Manok sa Ampalaya
Tinolang Manok sa Papaya
Tinolang Manok with Sotanghon
Chicken with Ampalaya Tendrils and Sotanghon
Chicken Binakol
Chicken Halang Halang
Today I tried to use upo, this may be not the first time that upo is used in chicken tinola but it the first for OPC. Upo is already a very filling and delicious fruit vegetable on its own. It was as expected goes very well with the chicken and with the ginger. Cooking is off course basically the same with any other chicken tinola.
Here is the recipe of my Tinolang Manok sa Upo, try it.
Ingredients:
1 kilo chicken, cut into serving pieces, bone in
1 medium size upo, skinned, cut into large wedges
2 thumb size ginger, skinned, cut into strips
1/2 head garlic, peeled, chopped
1 medium size onion, peeled, chopped
2-4 pcs. siling haba
1 bunch, baby spinach
1 tsp. peppercorns
1/4 cup fish sauce
1 tsp. sugar
salt
cooking oil
Cooking procedure:
In a large sauce pan sauté garlic, onion and ginger until fragrant, add in the chicken and stir cook for 2 to 3 minutes. Add the fish sauce and stir cook for another 1 to 2 minutes. Pour in 4 to 6 cups of water, add in the peppercorns bring to boil and simmer for 8 to 10 minutes. Then add in the sugar, siling haba and upo, simmer for another 5 to 8 minutes or until upo are just cooked. Correct saltiness if required, add in the baby spinach and cook for another minute. Serve hot with a lot of rice
