The Eikenburg's Tenolang Manok Ten Oh Lahng Mah Nohk

The Eikenburg's Tenolang Manok Ten Oh Lahng Mah Nohk

Serves: 1
 
 
Chicken and Poultry
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make The Eikenburg's Tenolang Manok Ten Oh Lahng Mah Nohk , you'll need:
  • 1 medium To lg whole chicken cut into pieces (option: skin removed)
  • 3 Chayote squash peeled deseeded and sliced
  • 8 cl To
  • 12 cloves of garlic crushed with a knife flat and chopped fine
  • 5
  • 6 jalapenos serranos or habaneros whole
  • 1 package Fresh spinach (or approximately
  • 10 oz)
  • 10 cup
  • 12 c water
  • 1 medium Onion sliced
  • 1/4 cup
  • 1/3 c FRESH ginger peeled and julienned
  • 2 tbsp Canola oil
  • 4 tbsp Patis (fish sauce)* approximately
  • 1/4 tsp Freshly ground black pepper

Method

  • In a LARGE pot lightly saute the garlic in the oil until lightly brown
  • Add ginger and onions cook till onions turn translucent
  • Add chicken pieces mix well
  • Add patis and black pepper to mixture
  • Add at LEAST 10 cups of water
  • Bring to a boil then cover and reduce heat cook until the chicken is tender about 45 minutes
  • When chicken is done add the chayote squash and the chiles then return to a boil and cook over a medium heat for about 10-15 minutes until the squash is tender
  • Then add the spinach on top of the soup cover and cook until spinach wilts about 1-2 minutes
  • Serve with brown rice and the traditional Filipino way is to take one of the cooked chiles out and put it in a small bowl with enough patis to cover then smash the chile up in the sauce
  • You then use the chile/patis mixture to season if it's not salty enough
  • * This is easiest found in an oriental grocery
  • The best brand is Rufina if you can't get that Tiparos (from Thailand) is OK.
Nutritional Facts (Per Serving)
No nutritional facts available.
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