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Sinabawang Manok

Step-by-step guide on how to make an easy chicken soup

Difficulty Medium
Time 35 min
Servings 5
Ingredients 13
Steps 9
Sinabawang Manok
Filipino Recipe Updated 4/6/2025

Ingredients

Measured from the catalog payload.

  • 2 lbs chicken wing
  • 1 maggi magic chicken cube
  • 6 ounces long green bean
  • 4 pieces chayote diced
  • 1 1/2 cup baby spinach
  • 1 onion sliced into wedges
  • 4 tomato sliced into wedges
  • 3 ginger crushed
  • 6 cloves garlic crushed and chopped
  • 6 cups water
  • 3 tablespoons cooking oil
  • fish sauce
  • ground black pepper

Instructions

9 cooking steps

  1. Heat oil in a cooking pot. Sauté the onion, garlic, ginger, and tomato for 2 minutes.
  2. Add the chicken. Sauté for 3 minutes or until the outer part starts to turn light brown.
  3. Pour water into the cooking pot. Cover it. Let the water boil.
  4. Adjust the heat to a simmer. Continue simmering for 20 minutes.
  5. Add Maggi Magic Chicken Cube and chayote. Cook for 4 minutes. (see notes below)
  6. Add the long green beans. Season with fish sauce and ground black pepper. Cook for 5 minutes.
  7. Add the baby spinach. Stir. Cook for 1 minute.
  8. Transfer to a serving bowl. Serve while its hot.
  9. Share and enjoy!

Catalog details

Useful for browsing and sync.

Main Course, Chicken chicken recipes, healthy recipe Public recipe Revision 1

Recipe notes

  • Chayote – Chayote is added early in this recipe because it is diced into chunks, which take longer to cook compared to thinner slices. By giving it a head start, the chayote has enough time to soften and absorb the flavors of the broth without becoming mushy. If you choose to slice the chayote thinly instead of dicing it, it will cook faster due to the reduced thickness. In that case, you could add it later in the cooking process to prevent overcooking.
  • Alternatives to Baby Spinach – If you do not have baby spinach on hand, there are several alternatives that work well in this recipe. Kale is a great option, as it has a similar texture and holds up well in soups. It also adds a slightly earthy flavor. Swiss or Chinese chard is another excellent substitute, offering a mild taste and tender leaves that blend seamlessly into the broth.