Tinolang Manok (Chicken Ginger With Green Papaya)

This is very famous in the Philippines. It mostly cooks during lunch time. This recipe is also from the book of "Filipino Entertaining". I often cook it in the Philippines. This soup can be poured over the rice.

• Ready In: 1 hr
• Serves: 4-6
• Yields: 4-6

Ingredients

• 3  lbs roasting chickens, cut up
• 2  tablespoons  cooking oil
• 2  tablespoons fresh ginger, grated
• 3  garlic cloves, crushed
• 1  medium onion, sliced
• 2  tablespoons  patis (fish sauce)
• 1  teaspoon salt
• 5  cups water
• 2  cups papayas, cut into 1-inch cubes
• 1⁄2 lb  pepper leaves

Directions

1. In a saucepan, heat oil over medium heat. Saute ginger, garlic and onion for 2 minutes. Add chicken and saute until chicken colors slightly, about 10 minutes. Season with patis and salt. Add water and papaya; bring to a boil.
2. Lower heat andsimmer 30 minutes or until chicken and papaya are tender (unripe papaya has papain which helps tenderize meat and aids in digestion). Add pepper leaves; taste and correct seasoning. Cover and remove from heat. Let stand for 5 minutes to allow pepper leaves to cook from soup's heat.
3. Zucchini or chayote may be used instead of green papaya.