Tinola (Philippine Chicken Soup)

3 garlic cloves pounded
1/2 medium onion sliced
handful peeled sliced fresh ginger
2 handful peeled sliced white radish or potato
2 boneless skinless chicken breasts cut into strips
3 chicken legs
half medium cabbage sliced
vegetable oil
ground black pepper
3 tablespoons Patis (fish sauce)
1/3 bundle - 2 1/2 handful fresh washed spinach or 2 cups fresh green beans

Heat low, 3 tablespoons oil, saute garlic, ginger, onions, stir 1 minute. Add chicken, stir, cover, simmer few more minutes, stir occasionally. Add approximately 4 cups of water and cover. Bring to boil and cook till chicken is done. Add radish, patis, black pepper. Lower heat and simmer for a couple of minutes. Add cabbage and spinach, simmer for a few more minutes. Serve. 

Notes: Great with or without white rice. Recipe comes from my mom.