Chicken Tinola (Filipino Tinolang Manok)

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1. 1Step 1: Pat the chicken dry and place it in a storage container. Pour two tablespoons of fish sauce over the chicken and mix to coat thoroughly. Cover and marinate on the counter for at least two hours. If marinating in the fridge, remove the chicken at least 20 minutes before cooking to bring it to room temperature.
2. 2Step 2: In a pot over medium heat, add the vegetable oil and onions. Saute for about one to two minutes until the onions are translucent. Add the garlic and ginger and cook for one minute until fragrant, but not burned.
3. 3Step 3: Add the chicken to the pot and stir all the ingredients. Continue cooking the chicken for 6-8 minutes until it is brown on the outside, or the internal temperature reads 135 °F.
4. 4Step 4: Add the water and the rest of the fish sauce to the pot and stir. Raise the heat to medium-high and bring to a boil.
5. 5Step 5: Lower the heat to medium-low and continue to simmer for about 30 minutes covered with the lid.
6. 6Step 6: Stir occasionally and skim the fat and scum off the top of the soup.
7. 7Step 7: Add the chayote and continue to cook for 8 minutes or until the chayote is soft and can be pierced easily with a fork.
8. 8Step 8: Add all the spinach.
9. 9Step 9: Immediately add all the moringa, then cook for up to one minute to soften the leaves.
10. 10Step 10: Taste the soup and add the black pepper. If necessary, add additional salt or pepper to taste. The chicken should be tender and the internal temperature should read 165 °F.