Tinolang Manok (Stewed Chicken in Ginger)

Brrrrr, sip, brrrr, sip~that’s me, at the dinner table, as I enjoyed the comforting warmth of this chicken soup. Tinola, with its chunks of green papaya and fresh spinach, was exactly what I needed to combat the pouring rain and howling winds of tonight’s harsh weather! If only the dish does not carry memories of chicken livers and ……

Makes 4 Servings

1 whole chicken, cut into around 12 serving portions
2 tsps ginger, julienned
1 medium onion, sliced
2 to 3 cloves garlic, minced
2 tbsps patis (fish sauce)
1 small green papaya, peeled and cut to chunks
1 bunch spinach, washed, separated and ends trimmed
6 to 7 cups water
vegetable oil
salt and pepper

In a deep pot, heat oil.
Saute onions, garlic and ginger until aromatic and tender.
Add chicken pieces. Saute until juice that seeps from chicken runs “clear”.
Add patis (fish sauce). Continue to saute uncovered, around 3 to 5 minutes.
Pour in water. Simmer, occasionally skimming the scum that forms on top of broth.
When all of scum is removedand broth is clear, cover and allow to simmer until chicken is cooked and tender, around 20 minutes.
Add papaya. Continue to simmer until vegetables are cooked to desired texture.
Season with pepper and additional salt to taste.
Turn off heat. Mix in spinach leaves. Cover and allow steam to cook spinach, around 2 to 3 minutes.
Serve hot.

TIPS:
1) Trim skin off chicken for a less-greasy broth. Bulb baster is also good to draw out the fat that forms on top.
2) I regularly use mostly chicken wings for my tinola~more bones, more flavor!