Filipino chicken tinola with ginger, chayote and spinach

Ingredients

For 1 serving

• Skinless chicken thighs140 g
• Chayote150 g
• Spinach80 g
• Ginger15 g
• Onion50 g
• Garlic1 clove
• Chicken broth450 ml
• Fish sauce2 teaspoons
• White rice60 g
• Peanut oil1 teaspoon
• Saltto taste

Contains: nuts, fish, celery,

In season: October – March

Method

1. Peel the ginger and cut into julienne; slice the onion and chop the garlic; cut the chicken thighs into 3–4 cm pieces.
2. Heat the groundnut oil in a pan over medium heat and fry the onion, garlic and ginger for 3 minutes, until the onion is soft and the ginger fragrant.
3. Add the chicken and brown for 3 minutes, turning, until no longer pink outside.
4. Pour in the chicken stock and fish sauce, bring to the boil, skim and cook over medium-low heat for 15 minutes. Meanwhile rinse the rice and cook it in plenty of boiling salted water for the time on the packet, until tender; drain.
5. Peel the chayote, remove the central seed and cut into wedges; add to the soup and cook for 8 minutes, until tender but still firm.
6. Add the washed spinach and cook for 1 minute, until wilted; serve the soup with the rice alongside.