Tinola (Ginger Chicken Soup)

Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons fresh ginger, peeled and julienned
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 pounds chicken, cut into pieces (bone-in, skin-on)
• 3 tablespoons fish sauce
• 6 cups water
• 1 green papaya, peeled, seeded, and sliced into wedges
• 2 cups chili leaves or fresh spinach, loosely packed
• 1 green chili pepper (siling haba), whole
• 1/2 teaspoon black pepper, freshly ground
• 0 salt, to taste

Method

1. 1

   Heat the vegetable oil in a 6-quart pot over medium heat. Add the ginger and sauté for 1 to 2 minutes until fragrant.

   1:00 · Sauté ginger
2. 2

   Add the onion and garlic, and cook for 2 to 3 minutes until softened and translucent.

   2:00 · Cook onion and garlic
3. 3

   Add the chicken pieces to the pot and cook, turning occasionally, for 5 to 6 minutes until the surface is lightly browned.

   5:00 · Brown chicken
4. 4

   Stir in the fish sauce and cook for 1 minute to let it coat the chicken.

   1:00 · Cook with fish sauce
5. 5

   Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes until the chicken is tender.

   25:00 · Simmer chicken
6. 6

   Add the green papaya wedges and whole green chili pepper. Simmer uncovered for 8 to 10 minutes until the papaya is tender but not mushy.

   8:00 · Simmer papaya
7. 7

   Season with black pepper and salt to taste, adjusting with additional fish sauce if desired.

8. 8

   Stir in the chili leaves or spinach and cook for 1 to 2 minutes just until wilted.

   1:00 · Wilt greens
9. 9

   Ladle the soup into bowls and serve hot with steamed rice.