Chicken Tinola

Ingredients-

1 lb. boneless chicken breast, chopped
5 cups chicken broth 
3 pieces chayote
2 tablespoons ginger
2 cloves garlic
1 medium onion
2 cups Spinach
1/2 teaspoon ground black pepper
Fish sauce 
2 tablespoons cooking oil

Utensils-

Pot

Start by preparing the Chayote, ginger, garlic and onions. Deseed the chayote and slice into wedges. Cut the ginger into thin strips, mince the garlic and last slice onions. In the oil sauté the onions, ginger and garlic. Once onions are soft add chopped chicken cook for 3 minuets then add in the broth let simmer for around 20 minuets. After 20 minutes add in the chayote wedges 5 more minuets then add in the black pepper, spinach and fish sauce. Enjoy.