Chicken Dinola (Chicken Soup with Ginger and Vegetables)

Yields:	5 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	45 minutes
	Ready In	1 hours

Ingredients

2	pounds	chicken	cut into serving pieces
2	cloves	garlic	minced
1	tablespoon	vegetable oil
1	teaspoon	ginger	fresh, thinly sliced
1	medium	onion	sliced
1	tablespoon	fish sauce	(patis)
4-5	cups	water
1	small	green papaya	raw
1	x	salt and black pepper	to taste
1	bunch	spinach	fresh, cut into 3-inch pieces

Directions

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, sauté garlic 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 simmer covered over medium low heat for 25 - 30 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.

If green papaya is not available, substitute with potatoes.

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Member Review

Hot-Fudge Sauce

Very easy to make. Rich Chocolate taste and velvety smooth texture. Would be good on chocolate cake, mint ice cream. You must rewarm to use again. I had it with vanilla ice cream. Wonderful!

Reviewed by CookieKay

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