Chicken Dinola (chicken Soup With Ginger & Ve Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Chicken, cut into serving pieces
2 each: Clove garlic, minced
1 tbsp: Vegetable oil,
1 tsp: Fresh ginger, thinly sliced
1 medium: Onion, sliced
1 tbsp: Fish sauce, patis
4 each: - 5 cups water,
1 small: Raw green papaya,
Salt and pepper to taste,
1 bunch: Fresh spinach, cut into 3 inch pieces
Directions:
Peel papaya skin. Cut papaya lengthwise into 4-6 pieces, remove
seeds and slice diagonally about 1/2 inch thick. Set aside. In a deep
soup pot over medium heat, saute galic 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 -
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 1-2 minutes. Serve immediAtely. Serves 4-5. Note:
If green papaya is not available, substitute with potatoes. Chicken
Dinola (Chicken Soup with Ginger & Vegetables)
Source from luhu.jp
seeds and slice diagonally about 1/2 inch thick. Set aside. In a deep
soup pot over medium heat, saute galic 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 -
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 1-2 minutes. Serve immediAtely. Serves 4-5. Note:
If green papaya is not available, substitute with potatoes. Chicken
Dinola (Chicken Soup with Ginger & Vegetables)
Source from luhu.jp