The eikenburg's tenolang manok (ten oh lahng

Yield: 1 Serving

Measure Ingredient
1 medium To lg whole chicken, cut into pieces (option: skin removed)
3 \N Chayote squash, peeled, deseeded and sliced
8 cloves To 12 cloves of garlic, crushed with a knife flat and chopped fine
5 \N 6 jalapenos, serranos or habaneros, whole
1 pack Fresh spinach (or approximately 10 oz.)
10 cups 12 c. water
1 medium Onion; sliced
¼ cup 1/3 c FRESH ginger; peeled and julienned
2 tablespoons Canola oil
4 tablespoons Patis (fish sauce)* approximately
¼ teaspoon Freshly ground black pepper

In a LARGE pot lightly saute the garlic in the oil until lightly brown. Add ginger and onions, cook till onions turn translucent. Add chicken pieces, mix well. Add patis and black pepper to mixture. Add at LEAST 10 cups of water. Bring to a boil, then cover and reduce heat, cook until the chicken is tender, about 45 minutes. When chicken is done, add the chayote squash and the chiles, then return to a boil and cook over a medium heat for about 10-15 minutes until the squash is tender. Then, add the spinach on top of the soup, cover and cook until spinach wilts, about 1-2 minutes. Serve with brown rice, and the traditional Filipino way is to take one of the cooked chiles out and put it in a small bowl with enough patis to cover, then smash the chile up in the sauce. You then use the chile/patis mixture to season, if it's not salty enough. * This is easiest found in an oriental grocery. The best brand is Rufina, if you can't get that, Tiparos (from Thailand) is OK. Submitted By RICHARD EIKENBURG Submitted By MARIE CULVER

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