Chicken dinola (chicken soup with ginger & ve

1 Servings

Ingredients

Quantity Ingredient
2 pounds Chicken; cut into serving pieces
2 eaches Clove garlic; minced
1 tablespoon Vegetable oil
1 teaspoon Fresh ginger; thinly sliced
1 medium Onion; sliced
1 tablespoon Fish sauce (patis) 5 cups water
1 small Raw green papaya
Salt and pepper to taste
1 bunch Fresh spinach; cut into 3 inch pieces

Directions

Peel papaya skin. Cut papaya lengthwise into 4-6 pieces, remove seeds and slice diagonally about ½ inch thick. Set aside. In a deep soup pot over medium heat, saute galic in oil until lightly browned.

Add ginger and onion, stir for a minute. Add chicken pieces and fish sauce. Cook for 3 minutes. Add water. Season with a little salt and pepper. Let boil, then simmer covered over medium low heat for 25 - 30 minutes. Add raw papaya and continue cooking for 6 to 8 minutes or until tender. Correct seasonings to taste. Turn off heat. Add spinach, cover for 1-2 minutes. Serve immediAtely. Serves 4-5. Note: If green papaya is not available, substitute with potatoes. Chicken Dinola (Chicken Soup with Ginger & Vegetables)

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