A daily comfort soup in Filipino homes, tinola simmers chicken sautéed with ginger and garlic in a light broth with squash and spinach. Choosing low-starch vegetables keeps this version low in carbohydrates.
Sauté the ginger, garlic and onion in a pot, add the chicken pieces and cook for 10 minutes until browned.
Add the water, bring to a boil, then simmer over low heat for 30 minutes.
Add the squash cubes and fish sauce, and cook for another 15 minutes until tender.
Add the spinach, cook for 2 minutes until wilted, then take off the heat and serve right away.
Add the fish sauce partway through cooking, not at the start, or its flavour becomes overpowering. Add the spinach last and take the pot off the heat right away, overcooking dulls its colour and texture. Allergens: 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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