NEW: FILIPINO CHICKEN GINGER SOUP | Tinolang Cornish hen with glass noodles and cilantro #cookwithme

Welcome viewers and introduce the recipe for Tinolang Manok.

Prepare the ingredients: crush garlic and ginger, set aside.

Rub the Cornish hen with salt, then rinse thoroughly with water.

Place the Cornish hen in a deep pot, add ginger, garlic, and onion, and fill the pot with water about 2 to 3 inches above the hen.

Bring the pot to a rapid boil and scoop out any impurities that float to the top.

Lower the heat, add fish sauce, and simmer for 35 to 45 minutes.

Prepare the chayote: wear gloves to avoid skin irritation, cut the top, peel the skin, halve it lengthwise, and rinse under cold water.

Slice the chayote about a quarter of an inch thick for faster cooking.

Use ready-to-use spinach for convenience.

Once the Cornish hen is cooked, remove it from the pot, add the chayote, and cook until it can be easily pierced with a fork.

While the chayote is cooking, cut the Cornish hen in half and return it to the pot.

Adjust seasoning by adding more fish sauce or salt to taste.

Add the spinach, stir, and remove from heat.

Serve hot, either alone or with rice, using a Korean stone bowl.

Add sweet potato noodles and cilantro to the dish.

Equipment Needed

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