Chicken Tinola

Ingredients:

2 tablespoons cooking oil

3 thumbs ginger, cut into strips

5 cloves garlic, minced

½ medium onion, chopped

3 pounds chicken thighs, cut into serving pieces

3 to 4 tablespoons patis (fish sauce)

2 cans chicken broth, 14.5 ounces per can (Swanson natural less sodium)

1 cup Filipino kintsay (Chinese celery) cut into 2-inch length

2 chayotes, cut into bite size

5 green pepper

5 cups hot water

Instructions:

Heat the pot. Add oil. Sauté ginger for few seconds. Add and sauté garlic. Add and sauté onion for a minute. Drop the chicken. Stir thoroughly for 2 minutes. Add patis. Stir and cover. Cook for 1 to 2 minutes. Pour one can chicken broth. Bring to boil. Cover and simmer for 5 minutes. Add another can of chicken broth. Cover and simmer for another 5 minutes. Add celery. Stir. Cook for another 5 minutes. Drop the chayote. Add green pepper and stir. Turn up the heat and add water. Stir. Bring to boil. Simmer for another 5 minutes. Add fish sauce as desired. Turn off the heat. Serve hot.