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
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.