Tinolang Manok (Chicken Ginger Stew with Vegetables)
                                                                              
1 lb. chicken, cut into serving pieces
1 thumb-sized fresh ginger root, cut into strips
2 cloves garlic, crushed
1 onion, chopped
2 tbsp. patis (fish sauce)
salt, to taste
4 to 5 cups water
2 to 3 chayote squash, quartered (or green, unripe papaya or potatoes)
1 cup chili leaves or malunggay or substitute 1/2 lb. spinach
vegetable oil

In a medium saucepan, heat oil over medium heat. Saute ginger and
garlic until fragrant. Add onions, stir-fry until softened and
translucent.

Add chicken cuts. Cook for 3 to 5 minutes until chicken colors
slightly. Season with patis and salt.

Pour in water (or rice water, if using). Bring to a boil. Lower the
heat and let it simmer until chicken is half-done. Add in chayote
(or papaya or potatoes, if using). Continue simmering until chicken
and vegetable are tender. Correct seasonings and then add sili
leaves or malunggay or substitute. Stir to combine until well
blended. Remove from heat.

Let stand for a few minutes to cook the green vegetables. Transfer
to a serving dish and serve hot.