The eikenburg's tenolang manok (ten oh lahng

1 Serving

Ingredients

QuantityIngredient
1mediumTo lg whole chicken, cut into pieces (option: skin removed)
3Chayote squash, peeled, deseeded and sliced
8clovesTo 12 cloves of garlic, crushed with a knife flat and chopped fine
56 jalapenos, serranos or habaneros, whole
1packFresh spinach (or approximately 10 oz.)
10cups12 c. water
1mediumOnion; sliced
¼cup1/3 c FRESH ginger; peeled and julienned
2tablespoonsCanola oil
4tablespoonsPatis (fish sauce)* approximately
¼teaspoonFreshly ground black pepper

Directions

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. Submitted By RICHARD EIKENBURG Submitted By MARIE CULVER