Chicken Tinola

Ingredients:

• 1/2 kilo chicken pieces
• 2 tablespoons of minced ginger
• 3-4 cloves of garlic, diced
• 1 red onion, chopped
• patis (fish sauce)
• 6 cups of water
• 1 chicken bouillon cube
• 1 green papaya, sliced into wedges
• malunggay leaves or dahon ng sili / chili leaves
• cooking oil

Instructions:

1. Saute the ginger, garlic and onions in cooking oil in a pot until onions are translucent and garlic is fragrant
2. Add in chicken pieces and cook until meat is evenly white
3. Add in 1 tablespoon patis and saute the chicken for another 5 minutes or when the fat from the chicken skin has seeped out
4. Add in the water and the bouillon cube and bring the soup to a boil. Allow it to simmer for 10-15 minutes.
5. Add in the papaya wedges and allow them to cook for another 5-10 minutes.
6. Add in the malunggay / chili leaves and allow the soup to boil for another five minutes.