A spicy philippine chicken broth with pechay.
2 Tbsp oil
5 cloves garlic
1 small onion
ginger (1inch ~ 2.5cm)
2 tsp fish sauce
5 cups water
2 cups (100g) pechay
Wash the pechay and set aside. Cut the chicken into pieces. Mince the garlic and ginger, and finely dice the onion.
Place a large pot over medium heat. Pour the oil and cook garlic, ginger and onion until garlic turns golden and onion becomes translucent. Add the chicken and toss. Cook for about 5 minutes. Pour the water and fish sauce; season with pepper. Bring to a boil and then reduce to a simmer and cook until chicken is tender. Optional: once the chicken has cooked through, remove from the pot to shred it and place it back in the pot.
Turn off the heat and add the pechay. Mix well until it has wilted. Serve with rice or noodles.
Source: Adapted from Authentic recipes from the Philippines; Periplus Editions.