Chicken Tinola

Ingredients

• 1 tablespoon cooking oil
• 1 medium onion , chopped
• 2 cloves garlic , minced
• 1 piece fresh ginger , 1 ½ inch
• 1 tablespoon fish sauce
• 3 pounds chicken legs and thighs
• 2 cans chicken broth , 14 ounce
• 1 chayote squash , peeled and cut into bite-sized pieces
• salt and ground black pepper to taste
• 1 head bok choy , chopped
• 1 package fresh spinach , 8 ounce

Instructions

1. 1

   Gather all ingredients.

2. 2

   Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes.

3. 3

   Add ginger and fish sauce; cook and stir for 1 to 2 minutes. Stir in chicken and cook for 5 minutes.

4. 4

   Pour in chicken broth and cook for 5 minutes. Add squash and simmer until chicken is no longer pink in the center, about 10 minutes. Season with salt and pepper.

5. 5

   Add bok choy and spinach; cook until spinach is just wilted, 1 to 2 minutes. Serve hot.

6. 6

   Enjoy!