Ingredients
Method
Prep the chicken.
- Split leg quarters into drumsticks and thighs. Score the chicken with a few cuts on each piece so the flavor sinks in. Season generously with salt and pepper on all sides.4 chicken leg quarters
Sear the chicken.
- Heat a large pot over medium-high heat with a drizzle of neutral oil. Sear the chicken pieces in batches until golden on both sides. Remove and set aside.Neutral oil for searing
Saute the aromatics.
- In the same pot add the garlic, ginger, and onion. Saute for 2 to 3 minutes until fragrant.1 inch fresh ginger, 2 cloves garlic, 1 onion
Add the chicken and water.
- Return the chicken to the pot. Add 4 litres of water. Bring to a boil then reduce to a simmer. Cook for 15 minutes. (Pour boiling water in to speed up)4 litres water
Add the chayote and fish sauce.
- Add the chayote quarters and fish sauce. Taste and adjust seasoning. Simmer for another 5 minutes or until the chayote is tender.Salt and pepper to season, 2 chayotes, 2 tablespoons fish sauce
Add the spinach.
- In the last 2 minutes of cooking add the spinach and stir through until just wilted.4 cups fresh spinach
Serve.
- Ladle into bowls and serve immediately with steamed jasmine rice on the side.
Notes
STORAGE AND REHEAT
- Fridge: Store in an airtight container for up to 4 days. The broth gets better the next day.
- Reheat: Bring to a gentle simmer on the stove. Add a splash of water if the broth has reduced. Microwave works in a pinch.
- Freezer: Freeze the broth and chicken separately for up to 3 months. Add fresh chayote and spinach when reheating.