Tinolang Manok (Chicken in Gingered Broth)

This is a beloved comfort food back home in the Philippines, and it does not matter if the weather is hot and humid--a steaming bowl of Tinola will always be welcomed at the table with a wide smile, especially when served with a large bowl of steaming rice and some good-quality patis (fish sauce) on the side. The wonderful aroma of the ginger while you're cooking will permeate the kitchen, and perhaps the entire house, and everyone at home will be able to guess what's cooking and lick their lips in anticipation. This dish, partnered with rice, offers a complete meal of proteins, carbohydrates, and vegetables -- eat healthy!!! [Note: This dish is traditionally cooked with dahon ng sili (leaves of chile plant), which is not easy to find in the U.S. Spinach is also a good substitute.]

Ingredients:

2 pounds          chicken pieces (breast, thighs & drumsticks)

2 tablespoons   canola oil

5 cloves            garlic, crushed or minced

1 piece             large onion, thinly sliced

2-inch piece      ginger, peeled and thinly sliced

3 tablespoons   patis (fish sauce), or more to taste

6 cups              low-sodium chicken stock (or water), or more to taste

7 ounces           green papaya, peeled, seeded and cut into chunks (or substitute chayote)

2 cups              spinach leaves, washed and dried

4 to 5 bunches  baby bok choy (rinsed thoroughly to remove sandy grit)

To taste            salt and freshly ground pepper

Directions:

Heat the oil in a large casserole over medium heat and sauté the garlic till golden brown (1 minute). Add the ginger, stir, then the onion, and sauté until the onion is translucent (4 minutes).

Add the chicken and toss well. Stir in the patis, and sauté until the chicken pieces are lightly browned.

Pour in the chicken stock and bring to a boil over high heat. Reduce heat, and simmer until almost tender, about 15-20 minutes. Skim the fat and any impurities from the surface of the liquid so you’ll have a clear broth.

Add the papaya or chayote and continue to simmer till cooked, about another 3 to 5 minutes. Stir in the bok choy and cook until heated through; add the spinach and push the leaves into the soup; cook for a few seconds. Serve hot with steaming rice, and some patis on the side if desired.