Tinola

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 1/2 lb pepper leaves

Recipe

• 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 in a saucepan, heat oil over medium heat.
• 3 saute garlic, onion and garlic for about 2 minutes.
• 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 season with fish sauce and salt.
• 6 add chicken stock and papaya, then bring to a boil.
• 7 add spinach. if it seems a bit bland, add more salt or fish sauce to taste. cover and remove from heat.
• 8 let it stand 5 minutes to let the spinach cook from the soup's heat.
• 9 serve with rice.