Filipino Tinola

Ingredients

• 2-3 chicken breasts, cut up into small pieces
• 2-3 garlic cloves, minced
• 1 small onion, sliced
• 2 tablespoons gingerroot, zested
• 3 tablespoons fish sauce
• 1 chayote, peeled and cubed (You can also substitute green papaya or winter melon)
• olive oil
• 3/4-1 cup water

Directions

1. 1

   Saute garlic, onion and ginger in oil for 30 seconds over med heat.

2. 2

   Add chicken and saute until chicken meat turns white. Add fish sauce.

3. 3

   Cover and simmer until chicken is almost completely cooked (7-10 min.). At this point, there will be a fair amount of broth, since all the juices from the chicken are coming out.

4. 4

   Add water (I usually add 3/4 cup and that gives me a pretty good, concentrated flavor. my mom adds a little more than a cup, and the flavor is much mellower and sometimes I add more fish sauce at the table. really, you should just experiment).

5. 5

   Add chayote and simmer for 5 minutes or until vegetables are tender.

6. 6

   Serve over rice.