Filipino Tinola

Ingredients:

2 -3 chicken breasts, cut up into small pieces
2 -3 garlic cloves, minced
1 small onion, sliced
2 tablespoons gingerroot, zested
3 tablespoons fish sauce
1 chayote, peeled and cubed (You can also substitute green papaya or winter melon)
olive oil
3/4-1 cup water

How to Cook:

• Saute garlic, onion and ginger in oil for 30 seconds over med heat.
• Add chicken and saute until chicken meat turns white. Add fish sauce.
• Cover and simmer until chicken is almost completely cooked (7-10 min.). At this point, there will be a fair amount of broth, since all the juices from the chicken are coming out.
• Add water (I usually add 3/4 cup and that gives me a pretty good, concentrated flavor. my mom adds a little more than a cup, and the flavor is much mellower and sometimes I add more fish sauce at the table. really, you should just experiment). 5 Add chayote and simmer for
• minutes or until vegetables are tender.
• Serve over rice.