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Chicken Dinola (Chicken Soup with Ginger and Vegetables) Recipe
Serves 4 to 5
Ingredients: 2 lb chicken, cut into serving-size pieces
2 clove garlic, minced
1 tbsp vegetable oil
1 tsp fresh ginger, thinly sliced
1 medium onion, sliced
1 tbsp fish sauce (patis)
4 to 5 cups water
1 small raw green papaya (if not available, substitute with potatoes)
Salt and pepper to taste
1 bn fresh spinach, cut into 3, inch pieces
Instructions: 1. Peel papaya skin.
2. Cut papaya lengthwise into 4-6 pieces, remove seeds and slice diagonally about 1/2 inch thick.
3. Set aside.
4. In a deep soup pot over medium heat, saute galic in oil until lightly browned.
5. Add ginger and onion, stir for a minute.
6. Add chicken pieces and fish sauce.
7. Cook for 3 minutes.
8. Add water.
9. Season with a little salt and pepper.
10. Let boil, then simmer covered over medium low heat for 25 - 30 minutes.
11. Add raw papaya and continue cooking for 6 to 8 minutes or until tender.
12. Correct seasonings to taste.
13. Turn off heat.
14. Add spinach, cover for 1-2 minutes.
15. Serve immediately.
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