Soup · 40 min · 2 servings
Tinolang manok.
Chicken ginger soup
Chicken, chayote and malunggay in a clear ginger broth.
Log this recipe ↗
On your plate.
99kcal
14.6protein · g
3.7carbs · g
2.7fat · g
Portion ÷ 100 × published source values. Numbers are rounded for display.
What goes in.
Amounts for the whole recipe. Ingredient states matter.
- Manok (chicken breast) · stewed220 g
- Sayote (chayote) · boiled160 g
- Malunggay (moringa leaves)30 g
- Luya (ginger)12 g
- Sibuyas (onion)30 g
- Bawang (garlic)5 g
- Patis (fish sauce)10 g
- Coconut oil5 g
At the stove.
- Sauté the ginger, garlic and onion in oil.
- Add the chicken, fish sauce and water; simmer.
- Add the chayote until tender, then the malunggay. Serves two.
Ingredients are weighed in the state listed, cooked where it says so. Share all the sauce and oil across the servings. No cooking-yield adjustment is hidden in the calculation.
How we counted this
Weighed ingredients, in their USDA state. Makes 2 servings. A cook’s own recipe may differ.
Manok (chicken breast) · stewedFDC 171478220 g × 151 / 100
= 332.2 kcal
= 332.2 kcal
Sayote (chayote) · boiledFDC 170403160 g × 24 / 100
= 38.4 kcal
= 38.4 kcal
Malunggay (moringa leaves)FDC 16841630 g × 64 / 100
= 19.2 kcal
= 19.2 kcal
Luya (ginger)FDC 16923112 g × 80 / 100
= 9.6 kcal
= 9.6 kcal
Sibuyas (onion)FDC 17000030 g × 40 / 100
= 12 kcal
= 12 kcal
Bawang (garlic)FDC 1692305 g × 149 / 100
= 7.5 kcal
= 7.5 kcal
Patis (fish sauce)FDC 17453110 g × 35 / 100
= 3.5 kcal
= 3.5 kcal
Coconut oilFDC 1714125 g × 892 / 100
= 44.6 kcal
= 44.6 kcal
467 kcal ÷ 2 = 233.5 kcal / serving
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