My Tinola - A Filipino Chicken Ginger Soup with a ZING!

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1. 1Step 1: Turn on the stove at medium heat and place a soup casserole pan. Drizzle with the vegetable oil.
2. 2Step 2: Saute the garlic until golden brown, do not burn as will be bitter. Toss in together the onion and ginger, continue to saute until the diced onion becomes translucent.
3. 3Step 3: Add the chicken and stir them in with the “Filipino mirepoix”. Cook for about 3 minutes on each side with some browning at the corners of the meat. Meanwhile, Place the chicken broth in a medium-size bowl and warm in the microwave. When the chicken is opaque, add the broth. Let simmer for 20 minutes.
4. 4Step 4: Once the chicken is tender, add chayote cubes. Adjust flavor with salt and pepper. Add the saffron. Simmer for 5-8 minutes depending on size (smaller cubes cook faster). Cook chayote al dente, until the fork, pierces with some effort.
5. 5Step 5: Add the Serrano pepper if using and Spinach. Simmer until the spinach wilts but vibrant green.
6. 6Step 6: Serve in bowls accompanied with Jasmine rice.