Chef Farrokh Khambatta's

Chicken Tinola

Ingredients
100 g chicken cubes
10 g raw papaya, peeld and sliced
pinch of fresh ground pepper
1 tsp fish sauce
1 tsp ginger juice
3 garlic cloves, crushed
1/2 medium-sized onion, chopped
250 ml chicken stock
2 tsp oil
3 pak choy, coarsely chopped
2 button mushrooms, sliced
1/2 tsp lime juice
salt to taste
pepper to taste

Method
Marinate the chicken with fish sauce and ginger juice for 10 minutes.
Take a pan, heat oil and saute garlic, papaya, onion.
Add the chicken pieces and stir-fry for about 3 minutes.
Season with crushed pepper and salt.
Bring to a boil then lower the heat and simmer until the chicken is tender.
Add pak choy leaves.
Remove from heat, add lime juice and ginger juice.
Serve hot.