2lbsbone-in chickencut into serving pieces (breast, thigh or whole)
2tablespoonsoil
A knob of gingerthinly sliced (about 1 ½ - 2 inches long)
1onionthinly sliced
4clovesgarlicchopped
6cupswater
1small green papaya or 2 chayotepeeled, seeded and cut into small wedges
A handful of green pepper leaves or spinach
Patisfish sauce, for seasoning
Salt and ground black pepperto taste
Instructions
Heat oil in a large pot. Add the ginger and saute until fragrant (abt 10 seconds) then add in the onion. Cook until softened before adding in the garlic.
Add the chicken and saute for 5 minutes or until liquid has mostly evaporated. Season with 1 tablespoon patis and some ground black pepper. Gently pour in the water. Bring to a boil (skim off the floating scum as it comes to a boil) then lower the heat to simmer for 25 minutes.
Add papaya (or sayote) and continue cooking until the vegetable is tender. Taste and add more patis (or salt) according to your taste. Place the green leaves last then turn the heat off after half a minute.