Tinola

Description: * Heat oil in a pot. * Sauté garlic, onion, and ginger. Add the ground black pepper. * When the onion starts to get soft, add the chicken. Cook for 5 minutes or until it turns light brown. * Pour the water. Let boil. Cover and then set the heat to low. Boil for 40 minutes. * Scoop and discard the scums and oil on the soup. * Add the Knorr chicken cube and chayote or papaya. Stir. Cover and cook for 5 minutes. * Put the malunggay and hot pepper leaves in the pot and pour the fish sauce in. Continue to cook for 2 minutes.

Stock: 5

Ingredients: * 2 lbs. chicken cut into serving pieces * 1 cup malunggay leaves * 1 cup hot pepper leaves * 1/8 teaspoon ground black pepper * 1 piece sayote wedged * 6 cups water * 1 piece Knorr chicken cube * 1 piece onion sliced * 4 cloves garlic crushed and chopped * 3 thumbs ginger julienne * 2 tablespoons fish sauce patis * 3 tablespoons vegetable oil

Nutritional info: N/A