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)