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Just about every single article you read about improving your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is literally very true. Sometimes, though, the last thing you need is to have to cook an evening meal from scratch. Sometimes just about all you desperately want is to go to the drive through and get home as soon as possible. There is simply no reason you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is possible because plenty of the popular fast food spots making the effort to make their menus healthy now. Here’s how you’ll be able to eat healthfully when you’re at a fast food restaurant.
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Logic claims that one the easiest way to stay balanced is to sidestep the drive through and never eat fast food. While, usually, this is a good idea, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. At times the thing you need most is just to have someone else do the cooking. If you ultimately choose healthy products, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to tinolang manok (filipino chicken soup in ginger and veggies) recipe. To make tinolang manok (filipino chicken soup in ginger and veggies) you only need 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Tinolang Manok (Filipino Chicken soup in ginger and veggies):
- Get 1 Whole Chicken, chopped in serving pieces
- Use 2 medium green papayas, peeled and sliced diagonally
- You need 1 bunch chili leaves (can use spinach if chili leaves are not available)
- Get 5 clove of garlic, minced
- Use 1 medium ginger, julliened
- Take 1 medium onion, minced
- Prepare 1 tbsp patis (fish sauce)
- Take dash of pepper to taste
- Prepare 4 cup low salt chicken stock
Steps to make Tinolang Manok (Filipino Chicken soup in ginger and veggies):
- In a medium sized pot, saute ginger till golden brown followed by garlic and onions. Then put the chicken, patis, and pepper and simmer for 5 minutes.
- Put the chicken stock and the papaya. Simmer in medium heat for 15 minutes or until the chicken is tender.
- Then lastly, put the chili leaves (or spinach). Turn off the stove and cover for 3 minutes. Do not over cook the veggies. Serve with hot, steaming rice. Enjoy! :)
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