Tinola Pinoy Style

Ingredients:
• 20 ml vegetable oil
• 22 g ginger, julienned
• 60 g white onions, sliced
• 670 g chicken, cut into pieces
• 28 g vetsin, dissolved in 1.3 L of water
• 160 g Chayote, sliced
• 20 ml fish sauce
• 20 g malunggay leaves


Procedure
1. Heat oil in pot.
2. Sauté ginger and onions until fragrant.
3. Add chicken. Stir-fry until lightly browned, about 4 minutes.
4. Add vetsin dissolved in water and bring to a boil while covered. Reduce heat to a simmer for 15 minutes.
5. Add the chayote and cook until crisp-tender, about 3 minutes.
6. Add the fish sauce and simmer, covered, for 2 more minutes.
7. Add malunggay leaves. Cook uncovered for 1 minute.
8. Adjust seasoning with fish sauce. Remove from heat. Serve hot.