Philippine-Style Chicken Soup

Ingredients

• 2 cm fresh ginger
• 1 onion
• 1 Garlic clove
• 2 chayotes
• 1 bunch pak choi
• 100 g fresh young spinach leaves
• 1 whole chicken soup pot (about 1 kg)
• 2 tbsp soy oil
• Salt
• black pepper (ground)
• 800 ml poultry broth
• 1 tbsp fish sauce

Instructions

1. 1.

   Clean the ginger and slice it into thin strips. Peel and finely chop the onion and garlic. Peel the chayotes and cut them into bite-sized pieces. Separate the pak choi leaves, wash, clean, pat dry, trim the greens, roughly chop the stems, and slice the white parts into strips. Wash, rinse, clean, and spin dry the spinach; also roughly chop it.

2. 2.

   Wash the chicken, pat dry, divide into 10 pieces, and brown in a pot with hot oil. Season with salt and pepper, then remove from the pot. In the same pot, sauté the ginger, garlic, onion, pak choi stems, and chayotes, pour in the broth, and simmer for 5 minutes. Return the chicken to the pot, season with fish sauce, salt, and pepper, and cook for another 15 minutes. Finally, stir in the spinach and pak choi greens, let it sit for 2 minutes, taste, and serve.