Time: 40 min.
Complexity: easily
Servings: 3 - 4

Vietnamese Tinola Chicken and Papaya Soup - A Detailed Recipe.

Ingredients:

• 1.4 - 1.8 kg of chopped broiler chicken
• 1 papaya, peeled and diced
• 1.5 cups pepper or spinach leaves
• 2 tablespoons of vegetable oil
• 3 crushed cloves of garlic
• 1 small onion, chopped
• 2 tablespoons chopped ginger
• 2 tablespoons patis (Filipino fish sauce)
• 4 tbsp of water

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken, spinach, papaya, fish sauce, onions, ginger root, garlic

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Preparation:

Step 1
• Sauté the garlic, onion, and ginger in hot oil. Add the Tinola chicken pieces and brown. Pour in the fish sauce and water. Bring to a boil. Reduce heat, cover, and simmer until the chicken is tender, about 30 minutes.
Step 2
• Add the papaya and cook until soft, about 5 minutes. Add the peppercorns and cover the pan with a lid. Cook for 2-3 minutes. Remove from the heat. Season with salt to taste.

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