Tinola (Filipino Ginger Chicken Soup)

Method

1. Peel the green papaya, scrape out the seeds and cut it into 4 cm chunks. Peel the ginger and cut it into thin matchsticks, slice the onion thickly and crush the garlic with the flat of a knife. Pat the chicken dry with kitchen paper.

2. Heat the oil in a 20 cm pot over medium heat and sauté the garlic, onion and ginger for 3 min, until the onion turns translucent and the ginger smells strongly fragrant. Keep stirring: burnt garlic tastes bitter.

   Add in this stepVegetable oil 1 tbspGarlic cloves 3Onion 1Fresh ginger 25 g

   medium heat

3. Add the chicken and half the fish sauce and cook over medium-high heat for 6 min, turning the pieces, until the outside turns white and lightly golden in places. Searing first gives the broth a deeper, savoury flavour.

   Add in this stepBone-in chicken (thighs and drumsticks, cut into pieces) 500 gFish sauce (patis) ¾ tbsp

   medium-high heat

4. Pour in the water and bring it to the boil over high heat, skimming off the foam that rises. Turn down to medium-low heat, set the lid ajar and simmer gently for 22 min. A gentle simmer keeps the broth clear.

   Add in this stepWater 900 ml

   high heat→medium-low heat

5. Add the papaya and simmer for 8 min more, until a fork slides in easily and the edges look translucent. Cut into one piece of chicken: there should be no pink near the bone and the juices should run clear.

   Add in this stepGreen papaya or chayote (or courgette) 300 g

6. Season with the remaining fish sauce and pepper. Add the leaves, cook for just 1 min and turn off the heat. The leaves only need to wilt; cooked longer they turn dull and yellow.

   Add in this stepFish sauce (patis) ¾ tbspBlack pepper to tasteMoringa (malunggay) or chili leaves (or spinach) 40 g

7. Ladle the chicken, papaya and plenty of hot broth into bowls and serve with steamed rice. A small dish of fish sauce on the side for dipping is traditional.