Cuisses de grenouilles dans le bouillon

Ingredients
4 frog legs
1/2 small onion, finely sliced
1 to 2 cloves garlic, minced
2 tsps ginger, peeled and finely sliced
1/2 green papaya or 1 chayote, peeled and cubed
1 cup fresh spinach leaves
4 cups water
2 tbsps vegetable oil
1 tbsp fish sauce
salt and pepper

Directions
Cut frog legs into two parts.

In a deep pot, heat vegetable oil. Saute onions, garlic and ginger until tender and aromatic.

Add in frog legs. Saute until lightly browned. Add fish sauce. Lower heat and continue to cook until juices seep through. Add water. Simmer until frog legs are almost cooked. Skim off any scum that aggregates on top. Add papaya or chayote. Continue to simmer until vegetables are tender.

Season with salt and pepper. Add spinach leaves. Turn off heat and keep covered until spinach leaves are wilted. Serve hot.