1 kilo chicken
2 tbsps. oil
Ginger root, cut into strips, about 2 tsps.
1/3 cup patis
Sili leaves
Lemongrass essense or just two inches of lemongrass, julienned
*how to cook*
Cut chicken into serving pieces
In heavy saucepan (with cover), heat oil
Saute ginger strips and chicken pieces (until the chicken is brown)
Add patis, cover and lower flame
Allow patis to be absorbed
Watch carefully to prevent chicken from drying
If all patis is absorbed and chicken is not yet tender, add chicken stock
When tender, add sili leaves and continue cooking for two more minutes
