Chicken Dinola (Chicken Soup With Ginger & Ve

CHICKEN DINOLA (CHICKEN SOUP WITH GINGER & VE

1 Preparation Time :

Categories : Soups/stews Chicken

Amount Measure Ingredient -- Preparation Method -- -- --

2 lb Chicken -- cut into serving

-pieces

2 ea Clove garlic -- minced

1 tb Vegetable oil

1 t Fresh ginger -- thinly sliced

1 md Onion -- sliced

1 tb Fish sauce (patis)

ea - 5

1 sm Raw green papaya

Salt and pepper to taste

1 bn Fresh spinach -- cut into -inch pieces Peel papaya skin. Cut papaya lengthwise into 4-6

pieces, remove seeds and slice diagonally about 1/2

inch thick. Set aside. In a deep soup pot over medium

heat, saute galic in oil until lightly browned. Add

ginger and onion, stir for a minute. Add chicken

pieces and fish sauce. Cook for 3 minutes. Add water.

Season with a little salt and pepper. Let boil, then

25 -

minutes. Add raw papaya and continue cooking for 6 to

8 minutes or until tender. Correct seasonings to

taste. Turn off heat. Add spinach, cover for 1-2

minutes. Serve immediAtely. Serves 4-5. Note: If

green papaya is not available, substitute with

potatoes. Chicken Dinola (Chicken Soup with Ginger &

Vegetables) - - - - - - - - - - - - - - - - - -