Chicken Soup with Green Papaya and Ginger

In the Philippines it is called, Chicken Tinola - this is a favourite dish of mine, it is one of the easiest and most delicious chicken soups to make and you can have your dinner or lunch ready in about an hour, provided you have all the ingredients. I always made this dish especially during winter months, a comfort food during the Sydney's chilly season.

Chicken Tinola is best served with hot boiled rice. The fish sauce is a must with calamansi on the side, for this dish.

In some recipe you will find that they add garlic, or add other vegetables instead of spinach or chilli leaves, I have tried baby bak choy and watercress and it still taste the same. But whatever version you follow this soup is simple, soothing and delicious family meal.

• 2 tablespoons oil
• 1 small onion, diced
• 1 inch piece of ginger, peeled and julienned
• 1 kg chicken cut into serving pieces
• 2 teaspooons fish sauce (patis)
• Freshly ground black pepper, to taste
• 5 cups water or rice water
• 250 g unripe papaya or chayote peeled and cubed
• 2 cups fresh spinach leaves or chilli leaves washed and trimmed

1. Heat the oil in a saucepan and stir fry the ginger until golden brown, add the onion and stir-fry until the onion is translucent.
2. Add the chicken pieces and stir-fry over medium heat until partially cooked about 3 minutes. Then season with fish sauce. Add the water / rice water and simmer, cover, over medium heat until the chicken is tender, about 30 minutes .
3. I always add one Knorr Chicken cube to increase the flavour of the broth, this is optional you can go without it.
4. Add the papaya, chayote/chokos and cook until tender about 10-15 minutes. Add the spinach. Mix well until the vegetables are wilted or changes colour.