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Tinola

1 (3 to 4 pound) whole chicken, cut up
2 tablespoons vegetable oil
2 to 3 tablespoons patis (fish sauce)
1-inch ginger sliced
Fresh garlic or garlic powder, to taste
1 1/2 cups green papaya, peeled, seeded and cubed
1/2 cup tender pepper leaves or fresh or frozen spinach
3 to 4 cups water
1 small package cellophane noodles, soaked until limp
Salt to taste

Brown chicken on medium to medium high heat in stew pot. Add patis and ginger and continue cooking for another 3 to 5 minutes. Add garlic and water.

Boil chicken on low heat until tender. Add green papaya and boil until color fades and fruit is almost translucent. Add noodles and pepper leaves and cook for 45 seconds.

Yield: 4 to 6 main courses; 8 to 10 side dishes