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 its not salty enough. * This is easiest found in an oriental grocery. The best brand is Rufina, if you cant get that, Tiparos (from Thailand) is OK. Submitted By RICHARD EIKENBURG Submitted By MARIE CULVER
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|Serving Size: 1 Serving (3255g)|
|Recipe Makes: 1|
|Calories from Fat: 1524 (60%)|
|Amt Per Serving||% DV|
|Total Fat 169.3g||226 %|
|Saturated Fat 42.4g||212 %|
|Monounsaturated Fat 74g|
|Polyunsanturated Fat 39g|
|Cholesterol 690mg||212 %|
|Sodium 928.6mg||32 %|
|Potassium 4610.2mg||121 %|
|Total Carbohydrate 64.7g||19 %|
|Dietary Fiber 21.6g||86 %|
|Sugars, other 43.2g|
|Protein 188.4g||269 %|
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Calories per serving: 2528
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