Tip 1: If you like your chicken with a bit of colour, then brown them in butter before mixing it with the rest of the ingredients.
Tip 2: If you want your nam pla with a bit of kick, add couple of dashes of Habanero Tabasco or the bird-eye green chili. You can even add a few drops of lemon juice to have a bit of contrast happening there.
1 kilo whole chicken, cut into pieces.
2-3 chayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
5 ginger medallions, lightly pounded (to release the flavour)
2 bunches spinach leaves
1 liter of chicken stock
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons nam pla (fish sauce)
In a stock pot, heat oil and sauté garlic, onion and ginger.
Add stock and the chicken. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
Season with nam pla and add chayote. Continue to simmer for an additional 5 minutes or until chayote softens but not overcooked.
Add spinach leaves then turn off the heat.
Serve steaming hot on a bowl. Eat on its own or with plain rice on the side. Don't forget extra nam pla on the side in case you like it a bit salty the fishy way!
-AcousticChef.... cookin' one tune at a time!