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G/F Jasper Bldg. 193 Wilson St., Bgy Sta Lucia, San Juan, 1502 Metro Manila
  • 2 pounds chicken,cut into serving pieces
  • 3 cups rice washing (this is the water used to wash rice)
  • 2 cups chicken broth or stock
  • 1 medium yellow onion, sliced
  • 2 knobs ginger, julienne
  • 5 cloves garlic, chopped
  • 2 pieces chayote, wedged (or 1 small green papaya wedged)
  • 2 pieces long green chili (optional)
  • 1 cup hot pepper leaves
  • 1 cup malunggay leaves
  • 2 tablespoons fish sauce
  • 3 tablespoons cooking oil
  1. Heat oil in a cooking pot.
  2. Saute garlic until light brown. Add onion and ginger. Continue to saute until the onion gets soft.
  3. Add the chicken. Cook until light to medium brown.
  4. Pour-in the chicken broth and rice washing. Let boil. Cover and cook in low to medium heat for 35 to 40 minutes.
  5. Add the chayote or green papaya and long green chili (if desired). Stir and cook for 5 to 7 minutes.
  6. Add the malunggay and hot pepper leaves. Stir and cook for 2 minutes.
  7. Pour-in the fish sauce. Stir. Turn the heat to off and serve.

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