Filipino Ginger Chicken Soup
"Filipino Ginger Chicken soup is a soup-based native chicken dish, slow-cooked for hours after being cooked in a pressure cooker, mixed with chopped pear squash, moringa leaves, lemongrass, ginger, and green chili. It’s perfect comfort and healing food, and considers it as everyone’s favorite dish! You can choose either of these two nutritious vegetables. Well, the green papaya and pear squash can be a great complement to the chicken broth. This recipe is a combination of the many recipes all over the country, but mainly a Bisaya-style because of the native chicken. "
Preparation Time10 min
Cooking Time3 hr
Cooking MethodCasserole, Pressure Cooker, Slow Cooker
- 1 whole native chicken dressed and chopped
- 1 large pear squash chopped put in a bowl of water with salt
- 2 green chilis
- 1 thumb ginger slightly crushed
- 4 stalks of lemongrass
- Ground black pepper
- 1 cup Moringa Oleifera leaves
- Cooking oil
- 4 liters of water
In a pressure cooker or pot, boil 4 liter of water with 1 tbsp of salt.
While waiting for the water to boil, heat up your pan or pot, and add about 2 tbsp cooking oil. Once nice and hot, put the chicken skin-side down, one by one. Let the skin brown a little and shed its fats.
Add 1 tbsp salt and 1 tbsp ground black pepper, and mix the chicken, until no red blood is coming out from the bones.
Once water is boiling, transfer the chicken with the oil to the pot/ pressure cooker, and add the lemongrass, and ginger. Cover the pressure cooker, and let it cook for 2 hours under medium heat. If using a regular pot, you may need 5 hours total to slow-cook the chicken so it’s so tender, it falls off the bones.
Before opening the pressure cooker, make sure the pressure has been released. Add the chopped pear squash, and let it cook under medium low fire for another 45 minutes.
Taste the soup and add salt and pepper as needed. Add the green chilis, and cook for another 10-12 minutes.
Add the Moringa Oleifera leaves and cook to your preferred doneness.
Transfer into a serving bowl, and serve while it’s hot!