*  Exported from  MasterCook  *
 
               CHICKEN DINOLA (CHICKEN SOUP WITH GINGER & VE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups/stews                      Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Chicken -- cut into serving
                         -pieces
    2       ea           Clove garlic -- minced
    1       tb           Vegetable oil
    1       t            Fresh ginger -- thinly sliced
    1       md           Onion -- sliced
    1       tb           Fish sauce (patis)
    4       ea           - 5 cups water
    1       sm           Raw green papaya
                         Salt and pepper to taste
    1       bn           Fresh spinach -- cut into 3
                         -inch pieces
 
   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)
  
 
 
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