Filipino Style Chicken Soup
Peel ginger and cut into thin slices. Peel onion and garlic and chop finely. Peel chayote and cut into bite-sized pieces. Rinse bok choy leaves, dry, coarsely chop green parts, slice white parts. Rinse and spin dry spinach. Chop coarsely.
Rinse chicken, pat dry, divide into 10 parts. Heat oil in a saucepan and cook chicken until browned. Season with salt and pepper. Remove chicken. Sauté ginger, garlic, onion, white parts of bok choy and chayote in the same pan. Add broth and simmer for 5 minutes. Return chicken. Season with fish sauce, salt and pepper and cook for another 15 minutes. Finally, add spinach and green parts of bok choy. Let stand for 2 minutes. Pour into bowls and serve.