Filipino Tinola

submitted by philpot
from Philippines

Serves 2.

2-3 chicken breasts, cut up into small pieces
2-3 garlic cloves, minced
1 small onion, sliced
2 tablespoons gingerroot, zested
3 tablespoons fish sauce
1 chayote, peeled and cubed (You can also substitute green papaya or
winter melon) olive oil
3/4 to 1 cup water

Saute garlic, onion and ginger in oil for 30 seconds over med heat. Add
chicken and saute until chicken meat turns white. Add fish sauce. Cover
and simmer until chicken is almost completely cooked (7-10 min.). At this
point, there will be a fair amount of broth, since all the juices from
the chicken are coming out. Add water (I usually add 3/4 cup and that
gives me a pretty good, concentrated flavor. my mom adds a little more
than a cup, and the flavor is much mellower and sometimes I add more fish
sauce at the table. really, you should just experiment). Add chayote and
simmer for 5 minutes or until vegetables are tender. Serve over rice.


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