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The Eikenburg’S: Tenolang Manok (Ten Oh Lahng Mah Nohk

The Eikenburg's: TENOLANG MANOK (Ten OH Lahng Mah NOHK recipe image
This Tenolang Manok is a comforting and savory Filipino chicken soup, far from a sweet dessert. It features tender chicken pieces simmered with aromatic ginger and garlic, fresh chayote squash, and vibrant spinach. The broth is light yet flavorful, seasoned with patis (fish sauce) and black pepper. It is traditionally served with a side of mashed chilies in fish sauce for added heat and saltiness. Perfect for a wholesome weeknight dinner or a light lunch, this dish balances protein and vegetables in a simple, satisfying bowl.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 59.8
Dietary: Diabetic, Gluten-free
Description
This Tenolang Manok is a comforting and savory Filipino chicken soup, far from a sweet dessert. It features tender chicken pieces simmered with aromatic ginger and garlic, fresh chayote squash, and vibrant spinach. The broth is light yet flavorful, seasoned with patis (fish sauce) and black pepper. It is traditionally served with a side of mashed chilies in fish sauce for added heat and saltiness. Perfect for a wholesome weeknight dinner or a light lunch, this dish balances protein and vegetables in a simple, satisfying bowl.
Ingredients
  • 1 md To lg whole chicken, 1 package Fresh spinach
Directions
  1. 1
    Cut the chicken into pieces, removing skin if desired.
  2. 2
    In a large pot, lightly sauté the crushed garlic in canola oil until lightly brown.
  3. 3
    Add the chopped ginger and sliced onions, cooking until the onions turn translucent.
  4. 4
    Add the chicken pieces and mix well with the aromatics.
  5. 5
    Stir in the patis (fish sauce) and freshly ground black pepper.
  6. 6
    Pour in at least 10 cups of water.
  7. 7
    Bring the mixture to a boil, then cover and reduce heat to simmer.
  8. 8
    Cook until the chicken is tender, about 45 minutes.
  9. 9
    Add the peeled and sliced chayote squash and the whole chilies to the pot.
  10. 10
    Return the soup to a boil and cook over medium heat for 10-15 minutes, until the squash is tender.
  11. 11
    Place the fresh spinach on top of the soup, cover, and cook until wilted, about 1-2 minutes.
  12. 12
    Serve hot with brown rice.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 59.8kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 20.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To serve in the traditional Filipino way, take one of the cooked chilies out of the soup and place it in a small bowl. Add enough patis to cover the chili, then smash the chili up in the sauce with a spoon. Use this spicy mixture to season your bowl if it is not salty or spicy enough.

Patis (Filipino fish sauce) is easiest found in an oriental grocery. The best brand is Rufina, but if you cannot find it, Tiparos (from Thailand) is an acceptable substitute.

The original recipe listed this as a dessert, but it is clearly a savory main course soup. Adjust expectations accordingly.

Keywords: chicken, soup, filipino, chayote, spinach, ginger, garlic, patis, fish sauce, chili, boiled, savory, comfort food, healthy, vegetables, protein, easy, weeknight, traditional, spicy
Read it online: https://www.chefs-mate.com/recipe/the-eikenburgs-tenolang-manok-ten-oh-lahng-mah-nohk/