Chicken Tinola

Ingredients

• cooking oil (1 tablespoon)
• onion (1 )
• garlic (2 )
• fresh ginger (1.5 )
• fish sauce (1 tablespoon)
• chicken (1361 grams)
• chicken broth (800 grams)
• chayote squash (1 )
• salt (0 )
• ground black pepper (0 )
• bok choy (1 )
• fresh spinach (225 grams)

Instructions

1. Gather all ingredients.
2. Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes.
3. Add ginger and fish sauce; cook and stir for 1 to 2 minutes. Stir in chicken and cook for 5 minutes.
4. Pour in chicken broth and cook for 5 minutes. Add squash and simmer until chicken is no longer pink in the center, about 10 minutes. Season with salt and pepper.
5. Add bok choy and spinach; cook until spinach is just wilted, 1 to 2 minutes. Serve hot.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 532
• fat: 23 g
• sats: 6 g
• carbs: 14 g
• fibre: 4 g
• protein: 66 g
• salt: 1.551 g