Chicken Tinola Soup

Ingredients:

     1 kilo chicken legs and thighs, cut up

     2 pieces sayote, cleaned and sliced

     2 cups malunggay leaves, washed and drained

     2 Tablespoons fish sauce

      6 cups water 

      6 cloves garlic, pounded

      2 Tablespoons ginger, sliced thinly

      1 onion, sliced

      1 teaspoon salt

   1/2 teaspoon ground black peppercorns

      3 Tablespoons cooking oil

 

 

 

Procedure:

         Saute the garlic, ginger and onions in hot oil. Add the chicken pieces and saute some more.      Cover for 2 minutes. Add the broth or water, cover, bring to boil then reduce heat to simmer for 20 minutes. Add the cut up sayote, cover and cook  for 10 minutes. Add the malunggay leaves then season with salt, fish sauce and ground black peppercorns. Cover and cook for 2 more minutes. Serve hot.

  
Note:  Native chicken is best for this dish, but cooking time takes longer.