Follow these steps for perfect results
chicken (fryer)
chopped
fresh ginger
crushed
patis (Filipino fish sauce)
green papayas
peeled, seeded and cubed
bamboo shoots
mushrooms
long rice
soaked in hot water, cut into sections
chicken broth
canned
Chop the chicken into pieces.
Put the chicken into a pot with the crushed ginger.
Cook, uncovered, until the liquid has evaporated.
Brown the chicken slightly.
Add patis (Filipino fish sauce) and enough water to cover the chicken.
Bring to a boil, then simmer until the chicken is tender.
If you need more soup, add chicken broth.
Add the vegetables of your choice (green papayas, bamboo shoots, or mushrooms).
Add the long rice for the last 10 minutes of cooking.
Expert advice for the best results
Add a squeeze of lemon or calamansi for extra tang.
Adjust the amount of patis to your liking.
Use bone-in chicken for a richer broth.
Everything you need to know before you start
15 minutes
Can be made 1-2 days ahead.
Serve in a bowl, garnished with fresh scallions or cilantro.
Serve hot with a side of rice.
Accompany with crusty bread for dipping.
Crisp and refreshing.
Balances the savory flavors.
Discover the story behind this recipe
A popular comfort food often served during cold weather or when someone is sick.
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