Chicken Tinola(Stewed Chicken in Ginger)

ALL YOU NEED:

• 1 Kg (2.2 lb) stewing chicken cut up
• 1Tbsp cooking oil
• 1 piece fresh ginger about the size of the thumb,chooped
• 6 cup rice water or enough water to cover meat pieces
• 1/2 tsp minced garlic(optional) salt and patis" to taste
• 1/2 cup "malunggay"or"sili"leaves(or spinach)

INSTRUCTIONS: 

• Heat oil and brown ginger lightly.Pantry chicken pieces until meat changes color.add water,salt,or"patis"to taste.
• Cover and simmer until chicken is done.Add green papaya or substitute and cook until tender.Just before serving,add "sili"or"malunggay"leaves;cook a minute only and remove from the stove or serve immediately.

VARIATIONS:

          Chayote"sayote"or upo(sponge gourd)may be used in lieu of green papaya.

         For simpler cooking,especially if chicken has its own fat,just cover the meat with enough water in deep kettle.Throw in the ginger and seasonings,bring to boil and simmer until chicken is tender.