Filipino Chicken Tinola

Step 1

Cut each chicken thigh into bite-size pieces about 1.5 inches across by slicing them in half, then in half again.

Step 2

Peel the ginger with a small spoon (it's easier than a knife), then mince it finely until the pieces are smaller than a grain of rice.

Step 3

Mince the garlic until the pieces are pencil-tip size, about the size of sesame seeds.

Step 4

Chop the spinach or malunggay into 1-inch-wide strips and set it aside in a small bowl.

Step 5

Pour 6 cups of chicken broth into a large pot and bring it to a boil over high heat, about 5 minutes, until you see large bubbles breaking the surface.

Step 6

Add the minced ginger and minced garlic to the boiling broth, stir well, and let them cook for 1 minute until the kitchen smells strongly fragrant.

Step 7

Add the chicken pieces and the whole chili (if using) to the pot, stir once, and lower the heat to medium.

Step 8

Simmer uncovered for 10 minutes, stirring once halfway through, until the chicken is cooked through and no pink remains inside.

Step 9

Add the chopped spinach or malunggay leaves to the pot and stir gently until they wilt, about 1 minute, then taste the broth and add salt and pepper as needed.

Step 10

Ladle the soup into bowls, making sure each bowl has chicken, broth, and greens, and serve immediately while hot.