chicken tinola (filipino)

I loved this dish.  It's a very simple, basic dish but tastes so good and comforting.  The fish sauce stunk to high heaven but you must use it.  It adds an authentic flavor to the soup.  I added some garlic chili sauce to mine because I like a little heat.

chicken tinola (allrecipes.com)
1 tablespoon oil
1 onion, chopped
2 cloves garlic, minced
1 (1 1/2-inch piece fresh ginger, peeled and thinly sliced
1 tablespoon fish sauce
3 pounds chicken boneless skinless chicken thighs, trimmed
2 (14 ounce) cans chicken broth
1 chayote squash, peeled and cut into bite-sized pieces (I used a potato)
salt and pepper to taste
1 head bok choy, chopped
1/2 pound spinach, stems removed

Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant.  Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes.  Pour the chicken broth over the mixture and cook another 5 minutes.  Add the chayote (or potato) to the mixture and simmer untilt he chicken is no longer pink in the center; about 10 minutes more.  Season with salt and pepper.  Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes.  Serve hot.