Tinola (Filipino Chicken Soup)

(by Carla Hancock)

(adapted from Foxy Folksy)

2 T. cooking oil

1 1/2 in. ginger root, peeled and cut into strips

2 cloves garlic, minced

1 medium onion, coarsely chopped

2 lb. chicken, cut into serving pieces

4 - 5 T. fish sauce

6 c. water

2 stalks lemongrass, optional

1 chayote or green papaya, cut into wedges

salt, to taste

1 c. chili or malunggay leaves

cooked rice

In a pot over medium heat, heat oil and sauté ginger, garlic, and onion until tender.

Add chicken pieces and fish sauce.

Cover and simmer for 5 minutes.

Add water and lemongrass.

Bring to boil, then lower heat and cover pot.

Simmer for 20 minutes or until chicken is tender.

Add chayote or green papaya, and cook for 5 minutes or until softened soft.

Add salt if needed.

Add chili or malunggay leaves, and simmer 1 minute.

Serve in bowls with rice.

(Read A Push-button Life, the story that accompanies this recipe.)