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Chicken Dinola (Chicken Soup With Ginger & Ve

soups, filipino, chicken

2 lb chicken; cut into serving pieces
2 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
1 salt and pepper to taste
1 bunch fresh spinach; cut into 3 inch pieces

Peel papaya skin. Cut papaya lengthwise into 4-6 pieces, remove seeds and slice diagonally about 1/2 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)

Yield: 1 servings

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