Saturday, January 6, 2007
1 lb whole chicken (cut in small pieces)
2 tbs cooking oil
1 sm piece of ginger (thinly sliced)
1 sm onion (thinly sliced)
1 medium sized green papaya (peeled, seeded, cut into cubes)
3 tbs patis (fish sauce)
4-5 c rice water/plain water
1 c mallunggay leaves
In a pot, heat cooking oil. Saute ginger and onion until onion is translucent. Add patis and chicken. Saute and simmer for about 3-5 minutes. Pour in rice water (or plain water) and bring to a boil. Simmer and cook for about 30 minutes. Add papaya and continue cooking until the papaya is tender. Add the mallunggay leaves and cook for another 3 minutes. Serve hot with steamed rice and bagoong.
Variations: You can use chayote if green papaya is not available. You can also replaced mallungay with dahon ng sili or onion leaves.