Ingredients
- 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
Instructions
- Heat oil in a cooking pot.
- Saute garlic until light brown. Add onion and ginger. Continue to saute until the onion gets soft.
- Add the chicken. Cook until light to medium brown.
- Pour-in the chicken broth and rice washing. Let boil. Cover and cook in low to medium heat for 35 to 40 minutes.
- Add the chayote or green papaya and long green chili (if desired). Stir and cook for 5 to 7 minutes.
- Add the malunggay and hot pepper leaves. Stir and cook for 2 minutes.
- Pour-in the fish sauce. Stir. Turn the heat to off and serve.
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