1 small young papaya, cut into small pieces.
2 tablespoons ginger, crushed and sliced into strips
1/2 cup Malunggay leaves ( you can also use chili leaves )
1-2 stalk lemongrass
5 garlic cloves, minced
5 pieces of tomatoes small sized, sliced ( optional )
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)
water
*how to cook*
In a stock pot, heat oil and saute’ garlic, onion, tomatoes, chicken and ginger.
When the tomatoes are cooked add water and lemongrass.
Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
Season with patis or salt.
Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
Add Malunggay leaves then turn off the heat.
Serve steaming hot with plain rice.
