Chicken Tinola

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Here are the ingredients:

1 kilo chicken, cut in serving pieces
1 unripe papaya, quartered (or 2 sayote or 3 potatoes, quartered)
1 onion, chopped
4 cloves garlic, crushed
1 thumb-size ginger root, cut into strips
2 tablespoon fish sauce (patis)
4-5 cups of water (rice water - 2nd washing)
1 cup sili leaves (or malunggay or spinach leaves)
Salt and pepper to taste or chicken bullion cubes

Here is how to prepare it:
1.In a medium saucepan, heat oil over medium heat.
2.Sauté ginger and garlic until fragrant.
3.Add onions. Stir-fry until softened and translucent.
4.Add chicken cuts. Cook for 3 to 5 minutes until chicken turns white.
4.Season with patis (fish sauce). Cook for another 3 minutes.
5.Pour in water (or rice water). Bring to a boil. Lower the heat and let it simmer until chicken is half-done.
6.Add in sayote (or papaya or potatoes). Continue simmering until chicken and vegetable are tender.
7.Season with pepper and salt according to your taste (you can use chicken bullion cubes).
8.Then add sili leaves or malunggay or spinach.
9.Cover and let simmer for about 3 minutes or until the sili/malunggay leaves or spinach are cooked.
10.Remove from heat.
11.Transfer to a serving dish and serve hot. Enjoy eating!