A Filipino home-cooking staple, tinola is made by sautéing chicken with ginger and garlic, then simmering it with pumpkin and spinach in a light broth. The choice of a nonstarchy vegetable makes it a low-carb meal.
Sauté the ginger, garlic, and onion in a pot. Add the chicken pieces and cook for 10 minutes, until they change color.
Add the water and bring it to a boil, then simmer over low heat for 30 minutes.
Add the cubed pumpkin and fish sauce, then cook for 15 more minutes, until tender.
Add the spinach and cook for 2 minutes, until the leaves wilt. Remove from the heat immediately and serve.
Add the fish sauce halfway through cooking rather than at the beginning, or its flavor may overpower the soup. Add the spinach at the very end and remove the pot from the heat as soon as the leaves wilt; prolonged cooking will affect their color and texture. Contains fish.
Balkabağı bulamadığım için yerine kabak kullandım, düşük karbonhidratlı kalması açısından gerçekten iyi bir değişiklik oldu ve tavuk ile zencefilin dengesi yine çok başarılıydı, tekrar deneyeceğim.
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