Chicken Tinola

Ingredients :

1 lb chicken, cut into serving pieces or any choice cuts (Thighs, drumsticks or wings)

1 thumb-sized fresh ginger root, cut into strips

2 cloves garlic, crushed

1 onion, chopped

2 tbsp patis (fish sauce)

salt, to taste

4 to 5 cups water (or rice water – 2nd washing)

2 to 3 papaya, quartered

1 cup sili (chili) leaves

vegetable oil

Cooking Procedures:

In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in ppaya.Continue simmering until chicken and vegetable are tender. add seasonings and then add sili leaves. Stir to combine until well blended. Remove from heat. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.