Follow these steps for perfect results
Chicken
chopped
Green Papaya
peeled and sliced
Chili Leaves
Garlic
minced
Ginger
julienned
Onion
minced
Patis (Fish Sauce)
Pepper
Low Salt Chicken Stock
Mince the garlic and onion. Julienne the ginger.
Chop the chicken into serving pieces.
Peel and slice the green papayas diagonally.
In a medium-sized pot, saute the ginger until golden brown, followed by the garlic and onions.
Add the chicken, patis (fish sauce), and pepper.
Simmer for 5 minutes.
Add the chicken stock and papaya.
Simmer over medium heat for 15 minutes, or until the chicken is tender.
Add the chili leaves (or spinach).
Turn off the stove and cover for 3 minutes to cook the leaves slightly.
Serve hot with steamed rice.
Expert advice for the best results
Adjust the amount of patis to your preferred level of saltiness.
Do not overcook the vegetables to maintain their texture and nutrients.
For a richer flavor, use bone-in chicken pieces.
Everything you need to know before you start
15 minutes
Can be made ahead of time and reheated.
Garnish with fresh cilantro or green onions.
Serve with steamed rice.
Serve with a side of fried tofu.
Serve with crusty bread.
Light and refreshing.
Balances the savory flavors.
Discover the story behind this recipe
A popular comfort food in the Philippines, often served during rainy days or when someone is feeling under the weather.
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