Chicken Dinola(Chicken Soup With Ginger & Ve

* Exported from MasterCook *

CHICKEN DINOLA (CHICKEN SOUP WITH GINGER & VE

Recipe By :
Serving Size : 1 Preparation Time :0:00
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)
4 ea - 5 cups water
1 sm Raw green papaya
Salt and pepper to taste
1 bn Fresh spinach -- cut into 3
-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
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. Serves 4-5. Note: If
green papaya is not available, substitute with
potatoes. Chicken Dinola (Chicken Soup with Ginger &
Vegetables)



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