TINOLANG MANOK

This is the real chicken soup for the soul--the surefire comfort food for people feeling under the weather. The broth is oozing with the mouthwatering taste of chicken--a real picker upper; it is also infused with medicinal elements from the rest of its ingredients. But anyway, before we get the impression that this is purely a therapeutic dish, well, before that tinola has  always been pretty much a gastronomical delight.

TINOLANG MANOK

Ingredients

1/2 kilo native or free-range chicken, cut into serving pieces1  unripe papaya, sliced into wedges
1 cup dahong sili (pepper leaves)
2 tbsp cooking oil
3 medium cloves of garlic, crushed or minced
1 medium onion, sliced
1 thumb ginger, sliced
4 cups water
3 tbsp patis. or to taste
2 pcs siling haba (long green chili)

In a pot, heat oil and saute garlic, onion and ginger.
Add chicken pieces (with skin removed, if you prefer), cook till brownish.
Add water and bring to boil till chicken is tender (45 minutes, at least).
Mind the water level.  Add more as needed.
Add papaya wedges and simmer till tender.  Add siling lara.
Season broth with patis (or salt) to taste.
Add the pepper leaves. Remove from heat.  

If there is no unripe papaya available, sayote will do, or as last recourse, potatoes.  We may subsitute dahong sili with malunggay or pechay. Some would add a bunch of lemon grass to add flavor to the broth.    In lieu of chicken we may use bangus (milkfish), pork, or tahong (mussels). 
This broth is best served hot, but be careful you don't burn your tongue.