Filipino ginger chicken soup with green papaya (Tinolang manok)

1. Cut the chicken into 10-12 pieces; cut the ginger into matchsticks, slice the onion into half-moons and crush the garlic.

2. In a pan fry the ginger, onion and garlic in the oil until fragrant.

3. Add the chicken and fish sauce and fry for 5 minutes until the meat turns white and releases its juices.

4. Pour in the water, bring to the boil, skim and simmer gently for 30 minutes.

5. Add the peeled, deseeded green papaya cut into wedges and the whole chilli and cook for 8-10 minutes until the papaya is tender; season with white pepper and fish sauce.

6. Finally add the spinach, let it wilt for 1 minute and serve with rice.

Tip: The healing soup of Filipino homes – cooked when someone has a cold. National hero José Rizal immortalised it in his novel "Noli Me Tángere". Chayote or young courgette can replace the papaya.