CHICKEN TINOLA

Ingredients:

2	tbsp	cooking oil
1 (30 g)	thumb	ginger, peeled and sliced thinly
1	pc	onion, sliced
5	cloves	garlic, crushed
1	kg	MAGNOLIA CHICKEN CUT-UPS
8 (2 L)	cups	water
1	tbsp	fish sauce (patis)
1	pc	chicken buillone cube
1 (200 g)	pc	sayote, peeled and sliced
1 (100 g)	bundle	sili leaves, use tender leaves only

Procedure:

Heat oil in a pot and sauté ginger, onion, garlic and chicken. Sauté until chicken changes in color and browns a bit.
Add water, fish sauce, chicken cube and sayote. Simmer covered for 15 minutes or until chicken and sayote are tender. Adjust fish sauce as needed.
Add sili leaves. Turn off heat and serve.

Makes 5 servings.

Tip/s:

Cook ahead of time to blend flavors.
Taste broth before adding chicken. Ginger flavor should be perceived to make the soup flavorful.
Chicken breast can be used in lieu of cut ups.

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