The Eikenburg's Tenolang Manok Ten Oh Lahng Mah Nohk

Method

• In a LARGE pot lightly saute the garlic in the oil until lightly brown
• Add ginger and onions cook till onions turn translucent
• Add chicken pieces mix well
• Add patis and black pepper to mixture
• Add at LEAST 10 cups of water
• Bring to a boil then cover and reduce heat cook until the chicken is tender about 45 minutes
• When chicken is done add the chayote squash and the chiles then return to a boil and cook over a medium heat for about 10-15 minutes until the squash is tender
• Then add the spinach on top of the soup cover and cook until spinach wilts about 1-2 minutes
• Serve with brown rice and the traditional Filipino way is to take one of the cooked chiles out and put it in a small bowl with enough patis to cover then smash the chile up in the sauce
• You then use the chile/patis mixture to season if it's not salty enough
• * This is easiest found in an oriental grocery
• The best brand is Rufina if you can't get that Tiparos (from Thailand) is OK.