← Nouns Cooking · Indonesian & Filipino

Ingredients

• 1.2 kg chicken pieces on the bone
• 2 tbsp Vegetable oil
• 50 g Ginger, peeled and cut into thin strips
• 4 cloves Garlic, minced
• 1 Onion, chopped
• 3 tbsp Fish sauce
• 1.5 l water (or the water from rinsing rice)
• 1 Lemongrass, bruised (optional)
• 1 small green papaya or 2 chayotes, peeled, seeded and cut into wedges
• 60 g malunggay or chilli leaves (or baby spinach)
• Black pepper

Method

1. Heat the oil in a large pot over medium heat and fry the ginger for 2 min until fragrant. Add the garlic and onion and cook for 2–3 min until soft.
2. Add the chicken and fish sauce, stir well, cover and cook for 5 min so the chicken releases its juices.
3. Pour in the water, add the lemongrass (if using) and bring to the boil. Skim, then simmer partly covered for 25 min.
4. Add the papaya and simmer for 8–10 min until tender but still holding its shape and the chicken reaches 75°C (165°F).
5. Take off the heat, stir in the leaves and leave for 1 minute to wilt. Season with pepper and more fish sauce, and serve with rice.

Tips

• Rice-washing water (from the second rinse) is the old trick for a slightly cloudy, silky broth.
• Do not overcook the papaya; it turns mushy and sweetens the broth too much.

Sources

Written in our own words after cross-checking these recipes:

Foxy Folksy Panlasang Pinoy