Chicken soup with pepper tree leaves
By: Dolly Rubiano
Published: Wednesday, April 24, 2013 - 2:45am

Ingredients




6-8 chicken drumsticks (or 800g chicken pieces)
2 tablespoons fish sauce
1 tablespoon ginger, minced
3 cloves garlic, minced
half of leek, sliced (or 1 small onion, diced)
1 small chayote, peeled and cubed (or green papaya)
1 bunch kawakawa leaves, thoroughly washed to make sure there are no clingy caterpillars
3 cups water
1 tablespoon vegetable oil

Preparation

1 Heat oil in a large pot over medium high heat. 2 Sauté garlic, leek and ginger for 2 minutes or until fragrant. 3 Add chicken and fish sauce then cook  for 5 minutes or until color turns to white. 4 Add water and let it boil. 5 Lower the heat to medium and simmer until chicken meat is tender. 6 Add cubed chayote and let it simmer for 5 minutes until they are tender. 7 Add kawakawa leaves and simmer for another minute. 8 Add more fish sauce if desired. 9 Serve hot by itself or with steamed rice.

About

HAVE YOU EVER EATEN something that made you happy? I don’t mean ‘happy’ in a conventional way, but ‘happy’ in a wild sort of way. Well, I have. And it’s not illegal!
Chicken Tinola, an authentic Filipino recipe, is a light chicken soup where ginger is the key ingredient. It is cooked with vegetables which traditionally include green papaya or chayote squash and chili pepper leaves. Mine is a wild version of this traditional dish. 
Read the full story here: http://dollyrubiano.wordpress.com/2013/04/24/getting-wild-with-chicken-soup/