Title: Chicken dinola (chicken soup with ginger & ve
 Categories: Soups/stews, Chicken, Phillipines
      Yield: 1 Servings
 
      2 lb Chicken; cut into serving
           -pieces
      2 ea Clove garlic; minced
      1 tb Vegetable oil
      1 ts 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)