This traditional Filipino dish is offers a nice mild broth with hints of ginger in the background. It is a recipe that is truly simple to make. My mom has often had to substitute fresh spinach leaves in place of the sili/pepper leaves (which is the original ingredient) because it is not always found in normal grocery stores. I use spinach as an ingredient in this recipe because this is how I am so used to having it nowadays, but please, if you have an asian store nearby, grab the pepper leaves for a more authentic taste. The chayote squash can be substituted with one green papaya and in true Filipino fashion, we wash the rice before cooking it and use the water from the 2nd washing for this dish. It gives the dish a bit more flavor.

Ingredients

3 pound whole cut up chicken, or any part of the chicken you prefer
2 chayote squash, peeled, centers removed and sliced lengthwise in half, then cut into 1/2 inch strips
1 small onion, chopped
3 cloves garlic, chopped
1 thumb-size ginger root, peeled and cut into strips
2 tablespoons patis/fish sauce
4 cups of water or the 2nd washing of rice water
1 bunch of spinach leaves
Salt and pepper to taste

Procedure

1. In a casserole heat oil over medium to medium high heat and sauté garlic, onion and ginger until soft.
2. Add the chicken pieces and stir fry for about 5 minutes or until the chicken turns white. Remove from pan.
3. Add the chayote squash and simmer until the vegetable is tender.
4. Season with the fish sauce (patis) and salt and pepper to taste. The recipe has 2 tablespoons of patis listed, but please feel free to adjust to taste.
5.Pour in the water and bring to a boil for about 2 minutes. Add chicken back into the pot and lower heat. Cover and simmer until the chicken is cooked.
6.Taste the broth and re-season with salt, pepper and fish sauce (patis) to taste if needed.
7. Add the spinach leaves and cook to soften, about another 3 minutes.
8. Remove from heat and serve over steamed rice or eat alone as a soup.