Filipino cuisine is influenced by Chinese and Mexican cuisine. Tinolang Manok is a savory, clear-broth chicken soup, perfect for the colder temperatures ahead.
- 2 pounds chicken breast diced into bite size pieces
- 1 cup mustard green leaves chopped
- 1 medium potato peeled and diced
- 1/8 tsp black pepper ground
- 6 cups water
- 1 cube chicken bouillon
- 1 small onion sliced
- 4 cloves garlic crushed and chopped
- 3 Tbsp ginger julienned
- 2 Tbsp fish sauce
- 3 Tbsp vegetable oil
- Wash your hands with soap and water.
- Heat oil in a pot.
- Sauté garlic, onion, and ginger. Add the ground black pepper.
- When the onion becomes soft, add the chicken. Cook until the chicken becomes light brown.
- Add water to the pot and boil.
- Once the water is boiling, cover and set the heat to low. Simmer for 40 minutes.
- Scoop and discard oil and scum from the soup.
- Add the Knorr chicken cube and potatoes. Cover and cook for 5 minutes.
- Add the mustard greens and fish sauce. Cook for 2 minutes.
- Serve and enjoy!
Note: You can substitute mustard greens with baby Bok choy. Traditionally, malunggay leaves (moringa leaves) are used. You can also add pepper to give your soup a kick. This recipe contains 39% of your daily recommended sodium intake based on a 2,000-calorie diet. To reduce the amount of sodium in the soup, you can choose not to add fish sauce.