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Ginger Chicken Soup
(Tinola)
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| What You Need: |
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A 2- to 2˝ -pound chicken, cut into 10 to 12 serving pieces
1˝ teaspoons salt
4 tablespoons vegetable oil
1 teaspoon finely chopped, scraped fresh ginger root
1 medium-sized onion, peeled and cut crosswise into paper-thin slices
1 quart water
˝ cup fresh Italian pepper leaves or fresh young spinach leaves, stems removed, cut into 2-inch pieces
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| How To Cook: |
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1. Sprinkle the chicken pieces on both sides with the salt and set aside at room temperature for 5 minutes or so.
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2. Meanwhile, in a heavy 5- to 6-quart casserole, heat 2 tablespoons of the oil over moderate heat until a light haze forms above it.
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3. Drop in the ginger and stir it for 20 or 30 seconds, then add the onion slices and, stirring frequently, cook for about 5 minutes, or until they are soft and transparent but not brown. With a slotted spoon, transfer the ginger and onion to a plate and set aside.
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4. Brown the chicken in the oil remaining in the casserole, adding 2 tablespoons more oil if necessary. Turn the pieces frequently with tongs and regulate the heat so that the chicken colors richly and evenly without burning.
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5. Return the ginger and onion to the pan, pour in the water and bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, for 40 to 50 minutes, or until the chicken is tender but still intact.
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6. Remove the pan from the heat, stir in the pepper or spinach leaves and serve at once from a heated tureen or in individual soup plates.
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