Chicken Tinola with Malunggay (2–3 servings)

Ingredients: • 500 grams chicken (thighs or wings) • 1 tablespoon cooking oil • 4 cloves garlic, minced • 1 small onion, chopped • 1 thumb-sized ginger, sliced • 1 tablespoon fish sauce (plus more to taste) • 4 cups water • 1 cup green papaya or chayote, sliced • 1 cup malunggay leaves • Salt and pepper to taste ⸻ Step-by-step: Step 1: Prepare ingredients Wash the chicken and cut if needed. Prepare all vegetables and aromatics. Step 2: Sauté Heat 1 tablespoon oil in a pot. Add garlic, onion, and ginger. Cook for 1–2 minutes until fragrant. Step 3: Cook the chicken Add the chicken. Cook for 3–5 minutes until lightly browned. Add 1 tablespoon fish sauce and mix. Step 4: Simmer Pour in 4 cups of water. Bring to a boil, then lower heat. Simmer for 20–25 minutes until chicken is tender. Step 5: Add vegetables Add green papaya or chayote. Cook for 5–8 minutes until soft. Step 6: Add malunggay Add 1 cup malunggay leaves. Cook for 1–2 minutes. Step 7: Season and serve Taste and adjust with more fish sauce, salt, or pepper. Serve hot.