Chicken Tinola

• 2 Tbsp. cooking oil
• 4 cloves garlic, crushed
• 1 tsp. ginger, cut in strips
• 1/3 c. onion, chopped
• 1 (1 kilo) stewing chicken, cut into serving pieces
• 1 Tbsp. patis
• 10 c. rice water
• 1 small green papaya, sliced into serving pieces
• 1 c. sili leaves (pepper leaves)
• 1 tsp. salt
• 1 tsp. ajinomoto

1. Fry the garlic in hot cooking oil until brown.
2. Add the ginger and chopped onions. Cook until soft.
3. Drop in pieces of chicken. Season with patis.
4. Cover and let simmer for 5 minutes.
5. Add the rice water, simmer until chicken is tender.
6. Add the sliced papaya and cook until papaya is tender.
7. Just before removing from the fire, season with salt and vetsin.
8. Add the sili leaves.
9. Serve hot.
10. Serves 8.

cooking oil, garlic, ginger, onion, stewing chicken, patis, rice water, green papaya, sili leaves, salt, ajinomoto

Taken from www.cookbooks.com/Recipe-Details.aspx?id=354263 (may not work)