Chicken Tinola

Ingredients

Vegetable oil

2 tablespoons

Fresh ginger

2 inches, peeled and sliced

Garlic cloves

3, minced

Onion

1 large, chopped

Chicken

1 whole, cut into pieces

Water

6 cups

Fish sauce

2 tablespoons

Salt

to taste

Black pepper

to taste

Green papaya

1, peeled and sliced

Chili leaves

1 cup

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Once the oil is hot, add the ginger, garlic, and onion. Sauté until the onion becomes translucent and the ginger and garlic are fragrant.
3. Add the chicken pieces to the pot. Cook until the chicken is lightly browned on all sides.
4. Pour in the water and bring the mixture to a boil. Reduce the heat and let the soup simmer.
5. Add the fish sauce, salt, and black pepper. Stir well to incorporate the seasonings.
6. Simmer the soup for about 20 minutes, or until the chicken is fully cooked and tender.
7. Add the sliced green papaya to the soup. Let it cook for another 5 minutes, or until the papaya is tender.
8. Stir in the chili leaves and let them cook for about 2 minutes.
9. Taste the soup and adjust the seasoning if necessary. Serve hot with a side of steamed rice.