Tinolang Manok

In a deep pan, fry the chicken pieces with minced garlic, onions and chopped ginger. When half-cooked, add 2 tbsp fish sauce (patis) and 4 cups of water. Bring to a boil. Add the sliced chayote or green papaya and chili leaves or spinach.

Simmer until tender. Adjust the taste by adding more fish sauce or salt.