Ingredients with Measurements:
- 1 whole chicken, cut into serving pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 green chili peppers, sliced
- 2 cups water
- 1 cup coconut milk
- 1 tablespoon fish sauce
- Salt and pepper to taste
- 1 bunch of spinach leaves
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat some oil over medium heat. Add the onion, garlic, and ginger. Sauté until fragrant.
2. Add the chicken pieces and cook until browned on all sides.
3. Pour in the water and coconut milk. Add the fish sauce, salt, and pepper. Bring to a boil, then reduce heat to low and let simmer for 30 minutes.
4. Add the sliced chili peppers and spinach leaves. Cook for another 5 minutes.
5. Serve hot with steamed rice.
45 minutes
Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 5g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with pork or fish.
- Spinach can be substituted with other leafy greens like kangkong or malunggay.
Variations:
- Add some lemongrass for a citrusy flavor.
- Use coconut cream instead of coconut milk for a richer taste.
- Add some sliced tomatoes for a tangy twist.
Tips and tricks:
- Use fresh coconut milk for the best flavor.
- Adjust the amount of chili peppers according to your preference for spiciness.
- Letting the chicken brown before adding the liquid will add more depth to the flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
Garnishes:
- Garnish with some sliced green onions or cilantro.
Pairings:
- Serve with some pickled vegetables or a side of grilled eggplant.
Suggested side dishes:
- Steamed rice
- Grilled eggplant
- Pickled vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for a longer time to reduce the liquid.
- If the soup is too thick, add more water or coconut milk.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Linagpang is a traditional Visayan soup made with grilled meat or fish.
Flavor profiles:
- Savory, slightly sweet, with a hint of spice.
Serving suggestions:
- Serve hot with steamed rice and some pickled vegetables on the side.
Related Categories
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Region: Filipino