Tinola

Description
Chicken ginger stew. This is chicken in a clear soup. Very satisfying. The dominant flavour (besides the chicken) should be the ginger, then the patis (fish sauce) and then the chili tops adds a piquant flavour as a finish.



Ingredients

 * 1 kilo chicken - cut into serving pieces
 * 1½ Tbsp oil
 * 1 Tbsp garlic - minced
 * 1 medium onion - sliced
 * 1 square inch ginger - julienned
 * 2 Tbsp patis (fish sauce)
 * 5 cups rice water or plain water
 * 1 chayote (sayote) or unripe papaya
 * a bunch of chilli tops (talbos ng sili)

Directions

 * 1) Peel chayote or unripe papaya with a potato peeler and cut in half along the groove in the middle. Take out the white pith and seed in the middle using a spoon. Cut each half lengthwise and cut again crosswise (or diagonally) in about ¾ inch intervals. Set aside.
 * 2) Heat oil in a pot. Sauté garlic and onion until onion is translucent.
 * 3) Add in ginger and cook for about 3 – 4 minutes.
 * 4) Add the patis and chicken. Mix well. Cover and simmer for about 5 minutes letting the chicken absorb the patis. Stir occasionally.
 * 5) Pour in rice water and bring to boil. Bring down heat to simmer and cook for 30 minutes.
 * 6) [optional] Skim off excess oil floating on top.
 * 7) Add chayote, bring up to boil again and cook for 5 minutes or until chayote is done.
 * 8) Put in chilli tops and cook for about 2 minutes. Serve while hot.