Tinola Palauan

Chicken and papaya soup with ginger.

Ingredients

• 1.2 kg Chicken
• 1 Green papaya
• 4 tbsp Ginger
• 2 Onion
• 5 cloves Garlic
• 3 tbsp Fish sauce
• 1 cup Chili leaves
• 3 tbsp Oil
• 1 tsp Salt
• 8 cups Water

Method

1. Fry the aromatics — Cook the ginger, garlic and onion in oil until fragrant — ginger is the backbone of this soup.
2. Brown the chicken — Add the chicken and cook until it colours.
3. Simmer — Add water and fish sauce and cook 30 minutes.
4. Add papaya — Add the green papaya wedges and cook 15 minutes until tender.
5. Add greens — Drop in the chili leaves off the heat.
6. Tinola is ready — Season and serve very hot with rice.

More Palau recipes

• Taro with Coconut
• Fruit Bat Soup