Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon canola oil
  • 1 onion, peeled and sliced thinly
  • 3 cloves garlic, peeled and minced
  • 2 thumb-sized ginger, peeled and julienned
  • 2 pounds bone-in chicken, cut into 3-inch pieces
  • 2 tablespoons fish sauce
  • 4 cups water
  • 1 large upo, peeled and cut into 2-inch wedges (about 2 cups)
  • 1 bunch fresh spinach leaves, stems trimmed
  • salt and pepper to taste

Instruction

  • In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
  • Add chicken and cook, stirring occasionally, for about 2 to 4 minutes or until lightly brown and juices run clear.
  • Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
  • Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 15 to 20 minutes or until chicken is cooked through.
  • Add upo and cook for about 2 to 4 minutes or until tender yet crisp.
  • Season with salt and pepper to taste.
  • Add spinach and push down into the broth. Turn off heat and cover until leaves are just wilted. Serve hot.