Tinolang Manok (Chicken Ginger Stew)

I have been meaning to post this Tinolang Manok (Chicken Ginger Stew) earlier but I need to prioritize my entry for Luntiang Lunes last week.
We the three siblings have this fondness with Tinolang Manok. Our mother prepares it on special occasions like on birthday and graduation day. We look forward for this recipe not because of the aroma and comfort it gives but of the native chicken's distinct taste in Tinola partnered with chilli leaves and papaya. Yes! Our mother prepares native chicken tinola which makes it special. For this entry though, Tinolang Manok (Chicken Ginger Stew) I used the cheaper and more common frozen chicken.

Ingredients: 

• 1 kilogram chicken, chopped into small serving pieces
• 5 cloves garlic, pounded
• 1 medium onion, sliced
• 1 bundle chilli leaves
• 2 medium sayote, sliced
• 1 large ginger, sliced
• 1 tbsp canola oil
• 6 cups water
• fish sauce

Cooking Procedure:

1. Heat canola oil in a casserole and saute garlic and ginger together.
2. Add onions, then follow adding the chicken.
3. Stir for 5 minutes or until sides of the chicken turned white.
4. Add fish sauce. Cover casserole. Simmer for 5 minutes.
5. Pour in boiling 6 cups water, add sayote slices.
6. When sayote is almost done add chilli leaves.
7. Turn off fire, the heat of the stew wilts the chilli leaves
8.  Serve hot.

Enjoy!