Chicken Tinola

Method

1. 1

   Soften the aromatics

   Heat the oil in a large pot over medium heat for 1 minute. Add the onion and ginger and cook for 5 minutes, stirring often, until the onion is soft and the ginger smells fragrant.

2. 2

   Cook the garlic

   Stir in the garlic over medium heat for 30 seconds, until fragrant.

3. 3

   Brown the chicken

   Add the chicken and fish sauce. Cook over medium-high heat for 5 minutes, turning the pieces until their surfaces are no longer pink and lightly coloured.

4. 4

   Simmer the broth

   Pour in the water and add the black pepper. Bring to a boil over high heat, then reduce to low, cover partly and simmer for 25 minutes, until the broth bubbles gently.

5. 5

   Cook the vegetables

   Add the green papaya and chayote. Simmer uncovered over low heat for 12 to 15 minutes, until a knife slides easily into the papaya and the chicken reaches 74°C in its thickest part, away from the bone.

6. 6

   Wilt the leaves

   Stir in the chilli leaves or spinach and cook over low heat for 1 to 2 minutes, until just wilted.

7. 7

   Season and serve

   Taste the broth and adjust the fish sauce if needed. Serve hot with lime wedges.

Tips

• Keep the broth at a gentle bubble rather than a hard boil.
• Cut the papaya and chayote into similarly sized chunks so they cook evenly.
• Check the chicken temperature in the thickest part, away from the bone.

Swaps

• Use baby spinach instead of chilli leaves.
• If green papaya is unavailable, use extra chayote.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently until piping hot.