CHICKEN TINOLA

Serve 6 or more

Ingredients

2 1/2 pounds chicken, cut into serving pieces
1 finger ginger, sliced
1/2 yellow medium onion, sliced
6 cloves garlic, lightly pounded
2 teaspoons salt
2 cups green papaya or sayote, cut into chunks
1 cup pepper leaves or spinach

Procedure
In a big pot, add the chicken, 10 cups water, ginger, onion, garlic, and salt. Bring to a rapid boil over high heat then simmer on medium heat for 10 minutes. Remove scum that floats on top. Continue cooking on medium to medium-low heat and keep on the removing the scum the floats on top. Add a small amount of water if needed. Cook for 15  more minutes or until chicken is tender. 

Add the papaya or sayote. Cook for another 10 minutes or until veggies are tender. Add in the pepper or spinach leaves.

* Serve hot with steamed rice.