Filipino chicken-ginger soup.
1 chicken, chopped into sections
1 medium-large onion, chopped into bits
10 ml minced garlic
2 thumbs of ginger, sliced thin
1.5 liters water
15 ml fish sauce
spices * salt and pepper to taste * 1 bay leaf (optional)
1 green papaya/chayote, peeled and cut into bite-sized pieces
large fistful of spinach
Saute chicken, onion, garlic, and ginger. Use oil if desired.
Put saute ingredients in slow cooker with water and fish sauce. Add spices.
3 hours before serving, add the papaya/chayote.
15 minutes before serving, add the spinach.
If the papaya/chayote is difficult to skewer with a fork when you go to add the spinach, then the pieces were probably too big. To fix this put the pieces in a saucepan and boil it on the stove top for a while and then add it back.