Tinolang Manok (Chicken Ginger Soup)

Method

1. Heat the oil in a pot over medium heat.
2. Sauté the ginger until aromatic, then add the garlic and onion and cook until the onion is soft and translucent.
3. Add the chicken pieces and cook, turning, until they lose their raw colour and are lightly seared.
4. Season with the fish sauce, stir for a minute, then pour in the water or stock.
5. Bring to a boil, skim off any scum, then reduce the heat and simmer gently for 25–30 minutes until the chicken is tender.
6. Add the green papaya or sayote wedges; simmer for 8–10 minutes, or until the vegetables are just tender but not falling apart.
7. Stir in the chilli leaves or malunggay and the whole green chillies if using.
8. Simmer 1–2 minutes more until the greens are wilted and bright.
9. Taste the broth and adjust the seasoning with extra fish sauce, salt and a little pepper.
10. Serve hot in deep bowls with steamed rice; the broth should be light, gingery and savoury.