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)