Chicken Tinola

INGREDIENTS

• 1 tablespoon cooking 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 legs and thighs, rinsed and patted dry
• 2 (14 ounce) cans chicken broth
• 1 chayote squash, peeled and cut into bite-sized pieces
• salt and pepper to taste
• 1 head bok choy, chopped
• 1/2 pound spinach