Chicken tinola is an original Filipino chicken dish with  horse radish (malunggay) and green papaya, but here in my place there is no malunggay and green papaya is very difficult to find in the market so I just replaced these 2 with cilantro leaves and chayote (sayote). Here is my style of chicken tinola.

1/2 kilo chicken
3 tablespoons ginger strips
3 cloves garlic 
1 small onion
1 cup slice cilantro or coriander 
1 chayote
spring onion
6 cups rice washing or plain water
salt and pepper to taste

1. Saute the garlic, ginger and onion, add the chicken and braise for few minutes.
2. Put salt and pepper then simmer for few minutes 
3. Add the rice washing and bring to a boil until the chicken meat is cook.
4. Add the chayote then simmer until tender.
5. Add the cilantro leaves then turn off the heat.
6. Serve it hot.