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Chicken Marungay Soup

3 lb Chicken thighs
1 tb Oil
4 In ginger root; crushed
3 qt water
2 md Tomatoes; chopped
2 oz Patis (fish sauce)
1/2 ts Pepper
2 c Marungay (horseradish Leaves)
;salt to taste

Cut chicken pieces into halves. In a large saucepan, heat oil. Brown chicken and ginger. Add water, tomatoes, patis, and pepper. Cover and bring to a boil. Lower heat and simmer for 20 min or until chicken is tender. Add marungay, cover, and cook for 2 more min. Add salt to taste.

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