Tinola

Method

Heat oil in a large pot over medium-high heat and sauté garlic, ginger and onion until fragrant, about 2 minutes. Add chicken pieces and cook until the outside is sealed, approximately 5 minutes, stirring occasionally. Pour in water and fish sauce, bring to a boil, then reduce heat and simmer for 15 minutes to develop the broth flavour. Add choko chunks and whole green chillies, continue simmering for 8-10 minutes until the choko is tender. Stir in the chopped leafy greens and cook for a final 2-3 minutes until wilted. Season with salt and black pepper to taste and serve hot with steamed white rice.