Chicken Tinola

1. In a large pot add the broth, water, onion, garlic and ginger. Set heat to medium-high.

2. After the broth starts boiling add the chicken. After the broth starts boiling again lower heat to medium.

3. Cook the chicken for 30 minutes or until it’s fully cooked (no longer pinkish and no blood). Lower heat to a simmer (low). Add the chayote. Allow it to simmer for 30 more minutes or until chayote is soft and fork-tender.

4. Add the spinach and turn the heat off. Add the fish sauce here and mix with a spoon.

5. After 5 minutes spinach should be done. Serve chicken and veggies over a plate of jasmine rice!