Tinanglarang Manok

Ingredients for Tinanglarang Manok

• 1 kg free-range chicken thighs and legs
• 1 litre chicken stock
• 1 bunch spinach leaves
• 6 stalks lemongrass, trimmed and pounded
• 1 thumb-sized ginger, thinly sliced
• 1 large red onion, chopped
• 6 cloves garlic, minced
• 4 pieces lemon peel
• Juice from 1/2 lemon
• Oil
• Fish sauce or sea salt
• Ground black pepper

How to cook Tinanglarang Manok

1. 1.Heat oil in a pot over medium heat. Sauté garlic, onion, and ginger until the onion softens.
2. 2.Add chicken and stir-fry over high heat for 2 minutes, browning all sides.
3. 3.Add stock, lemongrass, and lemon peel. Bring to a boil, then simmer 45 minutes for free-range chicken or 25 minutes otherwise.
4. 4.Add spinach and lemon juice, cover, and simmer 1 minute.
5. 5.Season with fish sauce or sea salt and black pepper, then serve.