Chicken Tinola

 

INGREDIENTS:

v 2 tbsp. cooking oil
v 3 lbs chicken (cut into serving pieces)
v 1 thumb size ginger root, peeled and  cut into strips or grated
v 3 cloves garlic (minced)
v 1 medium onion (sliced)
v Half a head of cabbage, chopped or
    2 small to medium sayote/chayote or green papaya (cut into wedges)
v Frozen beans (amount varies)
v 1 Tbsp Fish Sauce (Patis) (adjust taste)
v 4 cups of water
v 1 chicken bouillon cube
v 2 tbsp cooking  oil

Directions:

1. In a saucepan, saute the garlic, onion & ginger in cooking oil. 
2. Add the chicken and cook for 5 minutes or until the chicken colors lightly.
3. Add the fish sauce.
4. Pour in the water and bring to a boil. Turn down the heat and simmer until chicken is done -- about 30-45 minutes. 
5. Add the chicken cube and the cabbage or sayote/chayote and beans. Continue simmering until sayote/chayote or beans are tender.
6. Remove from heat. 
7. Serve hot. Enjoy!