Recipe: Chicken Tinola

INGREDIENTS

• 1 tablespoon oil
• 1 small onion, peeled and sliced thinly
• 2 to 3 cloves garlic, peeled and minced
• 2 thumb-sized fresh ginger, peeled and julienned
• 1 (3 to 4 pounds) whole chicken, cut into serving pieces
• 2 tablespoons fish sauce
• 5 cups water
• 1 small green papaya, pared, seeded and cut into 2-inch wedges
• 1 bunch fresh spinach leaves, stems trimmed
• salt and pepper to taste

PROCEDURE

1. In a pot over medium heat, heat oil. Add onions, ginger and garlic and cook until limp and aromatic.
2. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear. Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
3. Add water and bring to a boil, skimming scum that float on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
4. Add papaya and cook for about 3 to 5 minutes or until tender yet crisp. Season with salt and pepper to taste. Add spinach and cook until just wilted. Serve hot.