Chicken With Green Papaya (Tinola)

• 1 stewing chicken or roaster (cut-up in small pieces)
• 1 thumb size ginger (mashed)
• Salt to taste
• 1 tbsp. Bagoong or Patis (optional)
• Monosodium glutamate
• 4-5 cups water

Wash chicken pieces and rub each piece with salt. Rinse and drain. Pot fry chicken with ginger, salt, Bagoong and monosodium glutamate until brown and all water is removed and only oil remains. Add water to cover chicken and bring to a boil, then lower heat to medium low and cook until chicken is tender, or cook 45 minutes. Add diced or sliced green papaya and cook until tender.
Serve with hot rice.
Vegetables that could be added to soup:
1. Papaya – very green, pick from third row from botton
2. Marungay leaves
3. Bittermelon leaves or fruit
4. Chili pepper shoots and tender leaves
5. Bittermelon and eggplant
6. Fern shoots
7. Bamboo and dried mushrooms