Chicken Tinola II, Easy Version!

Laid-back, simple, super-easy variation J

 

INGREDIENTS:

v 2 lbs chicken (cut into serving pieces)

v 1 thumb size ginger root, peeled and  cut into strips or grated; or you may use 1 tsp. ginger powder

v 3 cloves garlic (minced)

v 1 medium onion (sliced)

v Chopped, bite-sized under-riped papaya, any amount will do. It all depends on how much veggies you want!

v Frozen beans (again, amount varies)

v 1 Tbsp Fish Sauce (Patis) or 2 tsp. salt (adjust taste)

v 4 cups of water or more (rice water is a good option as it has always been a tradition to use in soup-recipes in my family for generations)

 

 

Directions:

1.   Throw everything, except for the papaya and beans, in a large pot, simmer on med heat for 40 minutes.

2.  Add papaya and let it simmer for another 20-30 minutes. They cook like potatoes, so once in a while, check for tenderness. Don’t overcook it to where it’ll just fall apart on you; it has to be the texture of well-cooked potatoes.

3.   Add in the beans and cook for about 10-15 minutes.

4.  Remove from heat. 

5.   Serve hot. Enjoy!