Title: Chicken Dinola (Chicken Soup with Ginger & Ve
Categories: Soup Chicken Filipino
Yield: 1 Servings
| 2 | lb | Chicken; cut into serving pieces |
| 2 | | Clove garlic; minced |
| 1 | tb | Vegetable oil |
| 1 | ts | Fresh ginger; thinly sliced |
| 1 | md | Onion; sliced |
| 1 | tb | Fish sauce (patis) |
| 4 | | - 5 cups water |
| 1 | sm | Raw green papaya |
| | | Salt and pepper to taste |
| 1 | bn | 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)