Tinola

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== Description ==
Chicken ginger stew. This is chicken in a clear soup. Very satisfying. The dominant flavour (besides the chicken) should be the ginger, then the patis (fish sauce) and then the chile tops adds a piquant flavour as a finish.
== Ingredients ==
* 1 kilo chicken - cut into serving pieces
* 1½ Tbsp oil
* 1 Tbsp garlic - minced
* 1 medium onion - sliced
* 1 square inch ginger - julienned
* 2 Tbsp patis (fish sauce)
* 5 cups rice water Rice water is the water used for washing rice before cooking it. So you should really cook rice before cooking this dish. or plain water
* 1 chayote (sayote) or unripe papaya
* a bunch of chilli tops (talbos ng sili)
== Directions ==
# Peel chayote or unripe papaya with a potato peeler and cut in half along the groove in the middle. Take out the white pith and seed in the middle using a spoon. Cut each half lengthwise and cut again crosswise (or diagonally) in about ¾ inch intervals. Set aside.
# Heat oil in a pot. Sauté garlic and onion until onion is translucent.
# Add in ginger and cook for about 3 – 4 minutes.
# Add the patis and chicken. Mix well. Cover and simmer for about 5 minutes letting the chicken absorb the patis. Stir occasionally.
# Pour in rice water and bring to boil. Bring down heat to simmer and cook for 30 minutes.
# [optional] Skim off excess oil floating on top.
# Add chayote, bring up to boil again and cook for 5 minutes or until chayote is done.
# Put in chilli tops and cook for about 2 minutes. Serve while hot.
== Note ==
Category:Filipino Soups
Category:Stew Recipes
Category:Chicken Recipes
Category:Green papaya Recipes
Category:Potato Recipes
Category:Chayote Recipes
Category:Chile leaf Recipes
Category:Ginger Recipes
Category:Garlic Recipes