CHICKEN TINOLA

Ingredients
1/2 chicken, cut into pieces
8 cups water
2 fingers ginger, sliced 
1 medium onion, sliced
5 garlic cloves, skinned and lightly pound
1 teaspoon black peppercorns
3 tablespoons fish sauce
2 Sayote (Chayote) or Upo (gourd) 
1 cup green chili leaves or spinach 

Procedure
Put the chicken, ginger, garlic, onions, peppercorns in a pot and bring to a boil over medium high heat for 10 minutes. Season with fish sauce. Reduce heat and simmer over medium low heat for 20 minutes. Add the upo or sayote and cook for another 5 minutes. Add the green chili leaves or spinach leaves. Turn heat off.

*Serves 4