Tinolang Manok (Filipino Style Chicken Soup)

When I'm stressed I tend to cook more of my home-grown recipes. I've been dreading this month actually as we will be meeting with our RE (reproductive endocrinologist) at Stanford University hospital tomorrow and I am quite anxious. We've been trying to have a baby for three years now and not getting any luck. What better way to calm my nerves a bit is to make my comfort food for dinner tonight. It made me happy in an instant. Praying that all is going to be alright tomorrow. For now, let me share with you this recipe.

Ingredients:

• 1 Pound chicken (composed of at least wings, thighs, drumstick), cut in serving pieces and unnecessary fat removed
• 5 Cups water or low-sodium chicken stock
• 4 Cloves garlic, roughly sliced
• 1 Medium onion, sliced
• 2 Thumb-sized ginger, pounded
• 2 Pieces sayote  (chaiote,vegetable pear), cut in quarters
• 2 Cups spinach
• 2 Pieces Jalapeno peppers, cut in half diagonally (rib and seeds removed)
• 1 Teaspoon whole peppercorn
• 1 Tablespoon patis (thai fish sauce), substitute with salt if you don't like the fishy smell and taste 

Cooking Instructions:

1. In a large pot, saute onion, garlic and ginger in medium-high heat until fragrant. Add in the chicken and brown on all sides for 2-3 minutes. Stir in the fish sauce and coat the chicken accordingly.
2. Pour in the chicken stock or water and peppercorn. Boil for 15-20 minutes of just until the chicken is tender when poked with a fork. 
3. Add the sayote and jalapeno peppers and cook covered for 5 minutes more or until the sayote is tender. Season to taste.
4. Lastly, put in the spinach and turn off heat. Cover and let the spinach cook for a few minutes before serving. Enjoy with fish sauce on the side.