Coming from my last post on Nilagang Baka, dinner for today is another one pot meal that’s equally delicious and comforting. Today was a rainy day, uncharacteristic for February in Manila, and few things are better than a piping hot bowl of soup on gloomy days like this.
Any type of chicken soup is delicious, but the ginger in this soup is spicy and soothing at the same time. Soup is always a great way to throw something together quickly and use up vegetables that you have sitting in your refrigerator bin (this explains the potatoes and pak choi in my version today hehehe). This couldn’t be more simple to make, here’s how:
- Chicken (use whatever part you like to eat), I used 6 small, free range chicken breasts from Pamora Farm that I picked up at the Sunday market in Legaspi. I found them quite pricey at 180 pesos for 300 grams, but we’ve been trying to eat “healthier” so I decided to give it a shot
- 1 onion, roughly chopped
- Garlic, minced
- 1 to 2 tablespoons of fresh ginger, roughly chopped
- 1 Chayote or young papaya
- Chili leaves (dahon ng sili) or horseradish tree/malunggay – I used both
- Seasoning – fish sauce (patis), salt, pepper
Saute your onion, garlic and ginger until fragrant and slightly soft. I used a whole onion, 1 clove of garlic, and around 2 tablespoons of ginger, but make sure to adjust according to your personal preferences. Add your chicken and enough water to cover (or more, if you are like me and like a lot of soup) and bring to a simmer – not a rolling boil! If pressed for time, you can just wait for the chicken to cook, but I let this simmer on low heat for a good hour to make the broth more tasty before adding the chayote till slightly tender. Last, add the other leaves. I love pechay (pak choi) so I added some too.
Taste and season with your fish sauce, salt and pepper. Serve piping hot in a pretty soup pot with a dipping sauce of more fish sauce, lemon, and fresh chili. And of course, lots of the ubiquitous steamed plain rice.