Chicken Tinola Soup

Another one from my list of comfort foods. This clear soup with chicken, green papaya and spinach leaves is perfect for dinner especially during cold winter nights in SF.



Ingredients:
1 Tbsp, Cooking Oil
1 whole chicken breast with bone, cut up (or 6 pieces Chicken thighs)
2 tsp. Peeled Ginger, grated
1 clove Garlic crushed, peeled
1 medium sized onion, sliced
1-2 Tbsp. Fish Sauce (Filipino)
Salt to taste
5-6 cups Water
1 medium sized green papaya sliced, makes about 2 cups
1 bunch spinach leaves

DIRECTIONS:
In a pot, sauté the ginger, garlic and onions in oil until onion becomes transparent. Add the Chicken pieces and sauté until the chicken is no longer pink. Add the water, season with the fish sauce and salt. Bring to a boil then lower the heat and simmer of about 30 minutes or until the chicken is tender. Add the sliced papaya. Cook for 5 minutes more or until the papaya is tender. Add the spinach leaves. Correct seasoning is needed. Cover and remove from the heat. Let stand for 5 minutes. Serve hot with rice.