Tinola

Ingredients

• 3 lbs chicken (drumstick, breast, leg quarters, or whatever you happen to have on hand)
• 1 tablespoon cooking oil
• 2 tablespoons fresh ginger, grated (or powder if you don't have fresh)
• 3 garlic cloves, diced
• 1 medium onion, diced
• 2 tablespoons fish sauce (patis)
• 1 teaspoon salt (or to taste)
• 5 cups water
• 1 medium papaya, pared, seeded and cut into 1-inch cubes (about 2-3 cups)
• 1/2 lb spinach or pepper leaves

Directions

1. 1

   Boil the chicken in water (in appropriate size pan) until cooked through. Take the chicken off the bone and set aside the broth.

2. 2

   In a saucepan, heat oil over medium heat.

3. 3

   Saute garlic, onion and garlic for about 2 minutes.

4. 4

   Add the chicken and saute for another 2 to 3 minutes. You may add more oil to help prevent the chicken from sticking to the bottom of the pan if you wish.

5. 5

   Season with fish sauce and salt.

6. 6

   Add chicken stock and papaya, then bring to a boil.

7. 7

   Add spinach. If it seems a bit bland, add more salt or fish sauce to taste. Cover and remove from heat.

8. 8

   Let it stand 5 minutes to let the spinach cook from the soup's heat.

9. 9

   Serve with rice.