Chicken Tinola (Egg-Free)

Instructions

1. 1Heat the 1 tablespoon of vegetable oil in a large heavy-bottomed pot over medium heat, which is 177°C.
2. 2Add the 5.08 cm of ginger, cut into thin slices, and the 1 medium onion, cut into wedges, to the pot. Sauté for 2-3 minutes until you can smell their fragrance, about until the onion is slightly softened.
3. 3Add the about 680 g of chicken pieces to the pot. Cook, stirring occasionally, for 5-7 minutes until the chicken is lightly browned on all sides.
4. 4Pour in the 6 cups of water and bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, or until the chicken is cooked through. You can check if the chicken is done by inserting a thermometer into the thickest part; it should read 74°C.
5. 5Add the 1 medium green papaya, peeled and cut into 2.54 cm cubes, to the pot. Continue to simmer, covered, for another 5 minutes, or until the papaya is tender when pierced with a fork.
6. 6Stir in the 2 cups of spinach and the 1 tablespoon of fish sauce. Cook for 1-2 minutes, just until the spinach leaves are wilted.
7. 7Serve the Chicken Tinola hot.

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