6 Tsp Vegetable oil | 3 Cloves chopped garlic | 2 Tbsp minced fresh ginger | 1 Large Onion | 1 ½ kg chicken slice for sautéing | 1 ¼ litres of Water | 2 Larges handfuls fresh spinach | Fish sauce to taste | Pepper to taste | Scotch bonnets to taste and extra spice.
In a clean heavy saucepan , heat half the oil and sauté the garlic , ginger and onion. When the onions turn clear not brown , remove all the ingredients and set aside.
In the same saucepan , add the remaining oil and stir-fry the cleaned and washed chicken until it is well cooked through.
Return the garlic , ginger and onion to the casserole , add the water and bring to the boil. Reduce heat and simmer partly covered for about 35 minutes.
Add the spinach and stir. Just before serving add a splash of fish sauce and pepper with scotch bonnets if you want it extra spicy.