Tinola with dried Lily Flowers

Ingredients

• 500 g chicken pieces

• 1 cup soaked lily flowers

• 1 small green papaya (or chayote)

• ginger slices

• garlic and onion

• fish sauce

• malunggay leaves

• 4 cups water

Instructions

1. Sauté garlic, onion, and ginger.

2. Add chicken and cook until lightly browned.

3. Add fish sauce and water; simmer 20 minutes.

4. Add papaya and lily flowers.

5. Finish with malunggay leaves.

The lily flowers add a slightly sweet flavor similar to bamboo shoots.