Chicken Tinola

Ingredients

• 2 tablespoons neutral cooking oil (such as canola)
• 1 large yellow onion, thinly sliced (about 1 1/2 cups)
• 1/2 cup thinly sliced peeled fresh ginger (about 1 [5-inch] piece)
• 8 garlic cloves, peeled and smashed
• 1 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
• 10 cups water
• 1/2 small head green cabbage, cut into 1-inch chunks (about 4 cups)
• 3 celery stalks, sliced diagonally (about 1 1/4 cups)
• 1 to 2 Anaheim or serrano chiles
• 1/4 cup fish sauce
• 1/2 teaspoon fresh lemon juice
• 2 cups baby spinach

Steps

1. Warm the oil over medium heat in a large Dutch oven or stockpot. Cook the onion and ginger in it, stirring often, for about 10 minutes, until the onion is translucent and the ginger light golden. Add the garlic and cook for 1 to 2 minutes, stirring constantly, until fragrant.
2. Add the chicken thighs and drumsticks to the Dutch oven, followed by 10 cups water. Bring to a boil over high heat, stirring occasionally. Lower the heat to keep a simmer and cook until a thermometer in the thickest part of a thigh reads 190°F, about 20 minutes. Remove the chicken, shred it and put the shredded chicken back in the Dutch oven.
3. Add the cabbage, celery and chiles. Simmer over medium-low heat for 10 to 15 minutes, stirring occasionally, until the vegetables are tender. Stir in the fish sauce and lemon juice and take off the heat. Before serving, add the spinach and stir constantly until wilted, about 1 minute.