Tinolang Manok (Filipino Ginger Chicken Soup with Papaya)

Ingredients:

• 2-3 tablespoons Oil
• Onion thinly sliced 1 each
• 1 tablespoon Garlic minced
• 2 tablespoons Ginger minced or julienne
• 2-3 pounds Chicken bone in, cut into small pieces
• 3-4 cups Water
• 2 tablespoons Fish sauce (patis)
• Salt and pepper
• 2 cups Green papaya-peeled, seeded and cubed
• 2 cups Spinach

Procedure:

• Heat the oil in a large pot over medium flame. Add the onions and sauté until translucent, about 3-4 minutes. Add the garlic and ginger and sauté another 2-3 minutes. Add the chicken pieces and sauté another 5 minutes to partially cook and lightly brown.
• Stir in the water to cover, fish sauce, salt and pepper bring to a boil. Reduce heat to low and simmer for 25-30 minutes, stirring occasionally and skimming off any scum that rises to the surface.
• Add the cubed papaya and simmer for another 5-10 minutes, or until cooked through.
• Remove from heat, adjust seasoning and stir in the spinach. Serve hot.

Variations:

• You really need to use unripe, green papaya to get the right texture and taste. If it is unavailable where you live, use chayote squash (called sayote in the Philippines). It's very similar.
• In the Philippines, dahon ng sili, or chili leaves, a leafy green, are often used instead of spinach.
• Eliminate the fish sauce and just use salt if you'd like.
• Remove the skin from the chicken if you like. It makes a less fatty, clearer soup.

Via: whats4eats