Tinola

Ingredients

1 tablespoon vegetable oil

1 small onion, peeled and chopped 

3 cloves garlic, peeled and minced

2 thumb-sized fresh ginger

1 to 2 pounds chicken thighs or breasts, cut into serving pieces

1 tablespoon fish sauce

3 cups water

2 cups chicken bone broth 

2 green chayote, pared, seeded and cut into 2-inch wedges

1 bunch fresh spinach leaves, stems trimmed or Malunggay

Dash of pepper 

Instructions

1. In a pot, heat oil over medium heat. Sauté onions, ginger, and garlic until clear, golden brown and aromatic respectively.

2. Add chicken and cook until chicken starts to change color and juices run clear. Add pepper.

3. Add water and chicken bone broth to a boil, skimming off the scum on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.

5. Add fish sauce and chayote, stirring occasionally, for about 1 to 2 minutes. and cook for about 3 to 5 minutes or until tender yet crisp.

6. Add spinach or Malunggay and push down into broth. Simmer for 5 minutes at low heat. Serve hot.