Chicken Tinola

There's nothing like a hot Chicken Tinola to warm you up especially when you are under the weather.

• 1 kilo whole chicken, cut into serving pieces
• 1 piece medium-sized unripe papaya, peeled and sliced
• 1/2 cup chili leaves (dahon ng sili)
• 2 tablespoons fish sauce (patis)
• 2 tablespoons ginger, julienned
• 3 cloves garlic, minced
• 1 medium-sized onion, chopped
• 5 cups water
• 3 tablespoons oil
• salt and pepper to taste

PROCEDURE :
1. In a casserole, heat oil and saute garlic, ginger, and onion until soft.
2. Add the chicken pieces and stir-fry for about 3 minutes.
3. Season with patis and pour in the water.
4. Bring to a boil then lower the heat and simmer until the chicken is tender.
5. Season with salt and pepper to your desired taste.
6. Add in the papaya and simmer for another 5 minutes or until the papaya is tender.
7. Remove from heat, put in the chili leaves and cover to allow the leaves to cook.
8. Serve hot.