Tinola: Filipino Chicken Soup Recipe

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 1 stalk lemongrass, outermost leaves removed and bottom 6 inches (the white part) minced finely
• 4 cloves garlic, minced
• 2-inches fresh ginger, peeled and minced
• 1 whole chicken (4-5 lbs.), cut into serving pieces
• 3 tablespoons fish sauce, plus more to taste
• 8 cups water
• 1 green papaya, peeled, seeded and cut into 1/2-inch wedges
• 1-2 cups chili leaves, picked from stems and rinsed

INSTRUCTIONS:

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions to the pot and cook until soft and translucent, about 5 minutes. Add the lemongrass, garlic, and ginger and cook another 30 seconds.
2. Add the chicken pieces and fish sauce to the pot, stir and cook for 1-2 minutes until chicken is coated in oil (you don't have to brown the chicken). Add the water to the pot, increase heat to high, and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes. Add the papaya, and continue simmering until papaya is tender, 10-15 minutes.
3. Taste the soup for seasoning, and add more fish sauce if needed. Salt can also be used at this point as well.
4. Remove the pot from the heat, add the chili leaves and stir. Cover the pot for 3-5 minutes, or until the chili leaves wilt. Serve with white rice (I like to put a scoop of rice in my soup bowl).

Source: Burnt Lumpia