Filipino Chicken Tinola with Green Papaya and Moringa Leaves

What you need

• 800 g (1 3/4 lb) bone-in chicken thighs and drumsticks, cut into serving pieces
• 2 tbsp cooking oil
• 40 g (1 1/2 oz) ginger, cut into thin matchsticks
• 1 onion, sliced
• 4 cloves garlic, sliced
• 2 tbsp fish sauce
• 1.2 l (5 cups) water
• 400 g (14 oz) green papaya, peeled, seeded, cut into chunks
• 2 handful moringa leaves, stripped from the stems, or baby spinach
• black pepper, to taste
• salt, to taste

Method

Restated from the original video

1. 1

   Heat the oil in a large pot over medium heat.

2. 2

   Cook the ginger and onion, stirring, until the onion turns translucent, about 3 min. Add the garlic and cook until fragrant, about 30 seconds.

3. 3

   Add the chicken and cook, turning, until the outside is no longer pink, 4-5 min.

4. 4

   Pour in the fish sauce and stir until the liquid has evaporated.

5. 5

   Add the water and bring to a boil. Skim off any scum, then cover and simmer gently for 25-30 min, until the chicken is tender.

6. 6

   Add the green papaya and simmer until it is soft but still holds its shape, 8-10 min.

7. 7

   Stir in the moringa leaves and cook for 1-2 min, until wilted.

8. 8

   Check that the chicken is cooked through (74 °C / 165 °F at the bone). Season with black pepper and salt. Serve hot with steamed rice.

Imported from tastephilippines.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.