Chicken Marungay Soup
3 pounds boneless, skinless chicken thighs
1 tablespoon oil
4 inch piece ginger root, crushed
3 quarts water
2 medium tomatoes, chopped
1/4 cup patis (fish sauce)
1/2 teaspoon pepper
2 cups marungay leaves (horseradish)
Salt to taste
Cut chicken pieces into halves. In a large saucepan, heat oil. Brown chicken and ginger. Add water, tomatoes, patis, and pepper. Cover and bring to a boil. Lower heat and simmer for 20 minutes, or until chicken is tender. Add marungay, cover, and cook for 2 more minutes. Add salt if needed. Makes 6 servings.
Approximate Nutrient Analysis per serving (not including salt to taste): 310 calories, 11 g fat, 2.5 g saturated fat, 200 mg cholesterol, greater than 1000 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 46 g protein
Featured in Star-Bulletin on 1/9/08.