| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Filipino |
Poultry, Main dish, Oriental |
1 |
Serving |
INGREDIENTS
| 1 |
md |
To lg whole chicken, cut into pieces (option: skin removed) |
| 3 |
|
Chayote squash, peeled, deseeded and sliced |
| 8 |
cl |
To 12 cloves of garlic, crushed with a knife flat and chopped fine |
| 5 |
|
6 jalapenos, serranos or habaneros, whole |
| 1 |
pk |
Fresh spinach (or approximately 10 oz.) |
| 10 |
c |
12 c. water |
| 1 |
md |
Onion; sliced |
| 1/4 |
c |
1/3 c FRESH ginger; peeled and julienned |
| 2 |
tb |
Canola oil |
| 4 |
tb |
Patis (fish sauce)* approximately |
| 1/4 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
In a LARGE pot lightly saute the garlic in the oil until lightly brown. Add
ginger and onions, cook till onions turn translucent. Add chicken pieces,
mix well. Add patis and black pepper to mixture. Add at LEAST 10 cups of
water. Bring to a boil, then cover and reduce heat, cook until the chicken
is tender, about 45 minutes. When chicken is done, add the chayote squash
and the chiles, then return to a boil and cook over a medium heat for about
10-15 minutes until the squash is tender. Then, add the spinach on top of
the soup, cover and cook until spinach wilts, about 1-2 minutes. Serve with
brown rice, and the traditional Filipino way is to take one of the cooked
chiles out and put it in a small bowl with enough patis to cover, then
smash the chile up in the sauce. You then use the chile/patis mixture to
season, if it's not salty enough. * This is easiest found in an oriental
grocery. The best brand is Rufina, if you can't get that, Tiparos (from
Thailand) is OK. Submitted By RICHARD EIKENBURG Submitted By MARIE CULVER
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