Tinola

Ingredients

• •2 tbsp vegetable oil
• •2 inches ginger, sliced into strips
• •4 cloves garlic, minced
• •1 onion, sliced
• •2 lb chicken pieces, bone-in
• •2 tbsp fish sauce
• •6 cups water
• •1 green papaya or chayote, peeled and sliced
• •2 cups moringa (malunggay) leaves or spinach
• •Salt and pepper, to taste

Steps

1. 1.Heat the oil in a pot and sauté the ginger until fragrant and lightly golden - a generous amount of ginger is what defines tinola's flavor.
2. 2.Add the garlic and onion and cook until softened.
3. 3.Add the chicken pieces and fish sauce, and cook, stirring, until the chicken renders some fat and juices, a few minutes.
4. 4.Pour in the water, bring to a boil, then reduce heat and simmer until the chicken is tender, about 20-25 minutes.
5. 5.Add the papaya or chayote, cut into similarly sized chunks so they cook evenly, and simmer until just tender, about 8-10 minutes.
6. 6.Stir in the moringa or spinach leaves in the last minute, just until wilted.
7. 7.Season with salt and pepper and serve hot with rice.