Tinolang Manok
chicken soup with papaya and ginger
Ingredients:
1000 g chicken
250 g green papaya, otherwise chayote
100 g wild spinach
1250 ml water
2 tsp patis/fish sauce
1 tsp pepper
1 small onion
3 cm jahe
6 cloves of garlic
2 tbsp oil
Preparation:
Cut the chicken into pieces. Finely chop the onion and garlic. Cut the papaya into cubes. Heat the oil in a pan and fry the garlic for 1 minute. Then add the onion and jahe and fry until the onion ย becomes translucent.
Then add the chicken and fry for 3 minutes. Then add the patis and pepper followed by the water and bring to the boil. Then simmer on medium heat and covered for 30 minutes until the chicken is done.
Then mix in the papaya and cook for 10 minutes until tender. Remove the pan from the heat and stir in the spinach, stirring until softened. Serve.