Chicken ginger stew (chicken tinola)

today's lunch and til dinner menu

(while raining outside, hmmm so delicious)

Ingredients:

1 kilo whole chicken, cut into pieces.

1 small young papaya or sayote, cut into small pieces.

2 tablespoons ginger, crushed and slliced into strips

1/2 cup dahon ng sili (chili leaves) or mallunggay leaves

1 liter of water

5 garlic cloves, minced

1 red onion, diced

4 tablespoons oil

2 tablespoons patis (fish sauce)

4 cups of rice stocks

2 strips of lemon grass

Cooking Instructions:

boil separately the chicken with lemongrass in a rice stock until tender.

In a pot, heat oil and sauté ginger, garlic and onion.

add fish sauce and chicken, cover til light brown, Add the chicken stock

Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

Add sili leaves then turn off the heat.

Serve steaming hot on a bowl with plain rice on the side.