Tinolang Manok or Chicken Ginger Soup Recipe (filipino)

Ingredients :
3/4 chicken wings and legs, cut in servings pieces
1/2 head of garlic
1 thumb-sized pc. of ginger
1 onion, sliced
3 chayotes
1 c. of sili leaves
salt or patis (fermented fish sauce)
pepper
1 tbsp. of cooking oil
5 c. of water

How to :

Crush garlic and discard skin. Peel ginger and slice thinly.
In a medium saucepan, heat oil over medium heat. Over high heat, saute garlic and ginger until fragrant, about 1 minute. Add onion slices and cook until limp. Add chicken and
cook, continue stirring until chicken turns white. Season with salt or patis and pepper. Pour in the water and bring to a boil. Lower heat, cover and simmer for 30 minutes.
Meanwhile, remove skin of chayote with a sharp knife or a vegetable peeler. Cut in half lengthwise and remove the white core with a knife. Cut into wedges.
About 15 minutes before the chicken is fully cooked, increase heat to high and add the chayote wedges. Adjust seasoning. Bring to a boil, cover and simmer until chayote is cooked.
Turn off heat, place the sili leaves on top and cover for 5 minutes. Serve hot.