Chicken Tinola (Ginger Chicken Soup)

Instructions

1. 1Prepare your ingredients: mince the 5.08 cm of ginger, chop the 1 medium onion, and mince the 2 cloves of garlic. Peel and dice the 1 medium green papaya or chayote into bite-sized pieces (about 1.27 cm cubes).
2. 2In a large heavy-bottomed pot, heat 1 tablespoon of neutral oil (like vegetable or canola) over medium heat (176.7°C / 175°C). Add the minced ginger, chopped onion, and minced garlic. Cook, stirring often, for 2-3 minutes until they are soft and smell fragrant.
3. 3Add the about 910 g of chicken pieces to the pot. Cook over medium-high heat (190.6°C / 190°C) for 5-7 minutes, turning the pieces occasionally, until they are lightly browned on all sides.
4. 4Pour in the 6 cups of water. Increase the heat to high and bring the water to a rolling boil. Once boiling, use a spoon to carefully skim off any foam or cloudy bits that rise to the surface. This will take about 1-2 minutes.
5. 5Add the diced green papaya or chayote and the 1 tablespoon of fish sauce to the pot. Reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes. The chicken should be tender, and the papaya/chayote should be easily pierced with a fork.
6. 6During the last 5 minutes of simmering, stir in the 2 cups of spinach or malunggay leaves. Cook just until the leaves have wilted.
7. 7Serve the Chicken Tinola hot.

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