Chicken Tinola
                                                                              
Chicken pieces 
2 garlic cloves, minced
1 small onion, sliced
1 inch fresh ginger, sliced
1/2 head of small cabbage
1/2 lb. of baby bok choy
Patis (fish sauce)
3 cups water
1 tablespoon vegetable oil

Heat the oil and sautee the garlic, ginger and onions until fragrant.
Add the chicken pieces and fish sauce (start with about 2 tablespoons
and add more later if needed). Sautee for a few minutes, and add
the water. Let it simmer until the chicken is tender. When the
chicken is done, check the broth for seasoning and adjust. Add the
vegetables, and cook just until they are wilted.