Tinola

Instructions

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium heat. Once shimmering, add the sliced ginger and cook for 1 minute until fragrant and lightly golden.

2. 2

   Add the sliced onion to the pot and sauté for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.

3. 3

   Add the chicken pieces to the pot and sear for 3 to 4 minutes per side until lightly browned. Season with the fish sauce and stir to coat the chicken, cooking for 1 additional minute to let the fish sauce caramelize slightly.

4. 4

   Pour in the 6 cups of water or chicken broth and add the whole black peppercorns. Bring the soup to a boil over high heat, then reduce the heat to medium-low and skim off any foam or impurities that rise to the surface.

5. 5

   Cover the pot partially and simmer the soup for 20 minutes until the chicken is nearly cooked through and tender.

6. 6

   Add the green papaya wedges to the pot, stir gently, and continue simmering uncovered for 8 to 10 minutes until the papaya is fork-tender but still holds its shape.

7. 7

   Taste the broth and adjust seasoning with salt or additional fish sauce as needed. Add the chili leaves or spinach to the pot, stir once, and remove the pot from heat immediately. The residual heat will wilt the greens in about 1 minute.

8. 8

   Ladle the tinola into deep bowls, ensuring each serving has chicken, papaya, and greens. Serve immediately with steamed white rice and extra fish sauce on the side for seasoning.