Chicken Tinola, known as Tinolang Manok in the Philippines, is a chicken soup made with ginger broth. Filipinos love to eat this with steamed rice and dip sauce (can be calamansi, lime, or lemon with fish sauce or soy sauce).

Ingredients:

1 kilo chicken, cut into stewing pieces
2 pieces potatoes or 1 green papaya or sayote (chayote), peeled, seeded, and wedged
1-1/2 inches ginger, peeled and sliced into ¼-inch rings
½ piece onion, minced
3 cloves garlic, minced
½ teaspoon black peppercorns, cracked
1 cup pepper leaves (dahon ng sili) or ¼ pound spinach leaves or Baguio pechay (bok choy in English or Cantonese), washed and picked
3 tablespoon cooking oil, preferably olive oil
water enough to reach 2 inches above chicken pieces
salt or fish sauce (patis), to add taste

Cooking directions:

Saute the garlic, onion, and ginger over medium heat. Add the chicken and pepper. Stir and simmer covered for 3 minutes. Add water and potatoes or papaya or sayote. Simmer again until chicken and the potatoes or papaya or sayote are cooked. Drop the pepper leaves or spinach or pechay. Continue simmering for another minute until the leaves are cooked. Season with salt and pepper. Serve hot.