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Chicken Tinola

List of Ingredients




2 lbs Chicken, cut into serving
-pieces
2 each Clove garlic, minced
1 tbsp Vegetable oil
1 tsp Fresh ginger, thinly sliced
1 med Onion, sliced
1 tbsp Fish sauce (patis)
4 each - 5 cups water
1 small Raw green papaya
Salt and pepper to taste
1 bunch Fresh spinach, cut into 3
-inch pieces


Recipe



Peel papaya skin.
Cut papaya lengthwise into 4-6 pieces, remove seeds and slice diagonally about ½ inch thick.
Set aside.
In a deep soup pot over medium heat, saute galic in oil until lightly browned.
Add ginger and onion, stir for a minute.
Add chicken pieces and fish sauce.
Cook for 3 minutes.
Add water.
Season with a little salt and pepper.
Let boil, then simmer covered over medium low heat for 25 - 30 minutes.
Add raw papaya and continue cooking for 6 to 8 minutes or until tender.
Correct seasonings to taste.
Turn off heat.
Add spinach, cover for 1-2 minutes.
Serve immediately.
Serves 4-Note: if green papaya is not available, substitute with potatoes.
Chicken tinola (chicken soup with ginger & vegetables)