Annie's Chicken Chayote Soup (Tinola)

Makes 4-6 servings

EndTextStartText

1 tablespoon vegetable oil

1/2 small onion, cut into slivers

12 to 16 ounces skin-on chicken parts, such as wingettes, drumettes, neck, back, gizzard, heart, livers (see variation)

21/2 cups water

One 11/2-inch piece peeled fresh ginger root, cut into small matchsticks (julienne)

1 to 2 teaspoons powdered tinola ginger soup base, such as Mama Sita's brand (or see note)

1/2 green papaya, seeded and cut into 1/2-inch-thick half-moon slices

2 chayote, peeled, cored, and cut into 1/2-inch half-moon slices (about 9 ounces each)

2 baby bok choy

2 handfuls fresh pepper leaves (may substitute baby spinach or watercress; see note)

Fish sauce, for serving (optional)

EndTextStartText

1. Combine the oil and the onion in a deep saute pan over medium heat. Cook for about 5 minutes, until the onion has softened, then add the chicken parts. Cook for about 10 minutes, stirring a few times, to pick up a little color.

2. Add 1 cup of the water and ginger. Increase the heat to medium-high; cook for about 30 minutes. (You can skim foam off the surface, but it's not necessary.)

3. Taste the broth; it should be chickeny. Stir in a teaspoon of the powdered soup base (to taste) and reduce heat to medium. Add the papaya and 1 cup water; cook for 10 minutes, then add the chayote and cook for 10 minutes, or until just crisp-tender. Taste the broth; add more of the soup base as needed.

4. While the soup is cooking, trim the ends of the baby bok choy and cut lengthwise. Rinse well to remove any grit. Rinse the pepper leaves well.

5. Add remaining 1/2 cup water, the baby bok choy, and pepper leaves; increase the heat to medium-high; cook for 5 minutes, or until the greens are wilted.

6. Serve hot, with fish sauce at the table.

Notes:

For DIY spice blend, combine 1/2 teaspoon powdered ginger, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon cane sugar in a small bowl.

Variation:

To keep impurities out of the soup, boil the gizzard, heart, and liver separately. Place the gizzard and heart in one deep saucepan and the liver in a separate one. Fill each with 6 cups of water and add 1 teaspoon of salt in each one. Bring to a boil over medium-high heat; cook the gizzard for 1 hour and the liver for 25 minutes. Drain and rinse before adding to the soup. (Cook 4 to 8 chicken feet the same way.)

Per serving (based on 6, using DIY soup mix and spinach leaves): 220 calories, 12 grams protein, 8 grams carbohydrates, 16 grams fat, 115 milligrams cholesterol, 250 milligrams sodium, 2 grams dietary fiber.

EndText