Chicken Tinola

Ingredients

• 2 lbs. chicken (cut into serving pieces)
• 1 cup malunggay leaves
• 1 cup hot pepper leaves
• 1/8 teaspoon ground black pepper
• 1 piece unripe papaya (wedged)
• 6 cups water
• 1 piece Knorr chicken cube
• 1 piece onion (sliced)
• 4 cloves garlic (crushed and chopped)
• 3 thumbs ginger (julienne)
• 2 tablespoons fish sauce (patis)
• 3 tablespoons vegetable oil

Instructions

1. Heat oil in a pot.
2. Sauté garlic, onion, and ginger. Add the ground black pepper.
3. When the onion starts to get soft, add the chicken. Cook for 5 minutes or until it turns light brown.
4. Pour the water. Let boil. Cover and then set the heat to low. Boil for 40 minutes.
5. Scoop and discard the scums and oil on the soup.
6. Add the Knorr chicken cube and chayote or papaya. Stir. Cover and cook for 5 minutes.
7. Put the malunggay and hot pepper leaves in the pot and pour the fish sauce in. Continue to cook for 2 minutes.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!