Tinolang Manok

3 pounds chicken cut up (I prefer legs with the back separated)
2 tsp cooking oil
2 tsp. fresh ginger strips
3 cloves garlic crushed
1 medium onion sliced
2 tbsp. patis (fish sauce)
5 cups water or chicken broth
2 cups pared sliced unripe papaya or chayote
1/2 pound spinach

In a large frying pan, heat oil over medium heat. Saute ginger, garlic and onion for 1 minute. Add chicken and saute until chicken colours slightly. Take care not to burn the onions! Season with patis.

Add water or chicken broth and bring to a boil. Lower heat and simmer for 20-30 minutes or until chicken is tender. Add papaya or chayote and cook for 5 minutes or until papaya is tender. Add spinach, cover and remove from heat. Let stand for 5 minutes. Serve hot as a standalone dish or over rice.

Adapted from Filipino Cooking Here & Abroad by Eleanor Laquian and Irene Sobrevinas