The perfect Chicken Tinola

A rich chicken soup just hits the spot when you are feeling a little bit down with the weather.

1 whole chicken, cut into choice pieces

400g green papaya, peeled and cut into 4 inch pieces

60g whole ginger, peeled and pounded

1/2 tbsp vegetable oil

50g red onion, chopped

50g crushed garlic

1 C fresh chili leaves

Patis

 

1. In a stock pot, heat oil over medium heat.
2. Fry garlic, onion and ginger in oil until tender, but no coloration.
3. Add chicken skin side down one by one, the biggest pieces first. Cook on all sides, mix well.
4. Add water to cover chicken. Bring to boil, then lower heat to simmer. Skim off the scum that floats to the top.
5. Ad papaya chunks and let simmer for about 10 minutes or until tender
6. Season to taste with patis. Just before serving, add the chili leaves.
7. Serve hot

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