Tinolang Manok

Ingredients

Chicken, cut into pieces

1.5 lbs

Water

6 cups

Salt

to taste

Black pepper

to taste

Fish sauce

2 tablespoons

Onion, chopped

1 medium

Garlic, minced

4 cloves

Ginger, sliced

2 inches

Green papaya, peeled and sliced

2 cups

Fresh chili leaves (or spinach as a substitute)

1 cup

Cooking oil

2 tablespoons

Instructions

1. In a large pot, heat the cooking oil over medium heat.
2. Add the sliced ginger, minced garlic, and chopped onion. Sauté until fragrant and the onions become translucent, about 3-5 minutes.
3. Add the chicken pieces to the pot and cook until they are lightly browned on all sides, about 5-7 minutes.
4. Pour in the water, ensuring that the chicken is fully covered. Bring to a vigorous boil, skimming off any impurities that rise to the surface.
5. Once boiling, reduce the heat and add the fish sauce, salt, and black pepper to taste. Allow the soup to simmer gently for about 20 minutes.
6. After 20 minutes, add the green papaya slices and continue to cook for another 10 minutes, or until the papaya is tender.
7. Stir in the fresh chili leaves and cook for an additional 2 minutes until just wilted.
8. Remove from heat and serve hot. Enjoy with a generous bowl of steamed rice for a complete meal.