Chicken Dinola (Chicken Soup with Ginger & Vegetables)

Directions

Peel papaya skin.

Cut papaya lengthwise into 4 to 6 pieces, remove seeds and slice diagonally about ½ inch thick.

Set aside.

In a deep soup pot over medium heat, sauté garlic 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 to 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 to 2 minutes.

Serve immediately.

If green papaya is not available, substitute with potatoes.