How to Make Filipino chicken tinola

Heat olive oil in pan in medium heat. Sauté ginger and garlic for 30 seconds, or until the garlic corners turn golden brown.

Lay chicken tenders in the pan. Cook for 3-5 minutes each side, depending on the thickness of the meat. Sprinkle some salt and ground pepper.

Add soy sauce and water. Allow to boil. Then add chayote. Cover for 7-10 minutes, or until chayote is cooked and tender. Use a fork to test for chayote doneness. It will feel like your sticking the fork into a slice of ripe cantaloupe. Turn off the heat.

Add salt, soy sauce or fish sauce to taste

Serve with rice.