Been really busy these past few days (or weeks?)Â so here’s a quick one. My mom’s tinola (chicken ginger stew) – photo taken during our vacation last xmas. I will post my version later on, as unripe papayas and chili leaves are not available here in Beijing.
1/2 kilo chicken, chopped into desired portions
3-4 tbsp. of crushed ginger
1 small onion, sliced
1 bowl of sliced unripe papaya (she sometimes use sayote or chayote as substitute)
1 cup of fresh chili leaves
Fill pot with enough water to cover the chicken and bring to boil. Add all the other ingredients except the chili leaves and simmer until meat is tender. Add the chili leaves; boil for a minute then serve immediately.