INGREDIENTS:
1
kilo whole chicken, cut into pieces.
1
small young papaya or sayote, cut into small pieces.
2
tablespoons ginger, crushed and sliced into strips
1/2
cup dahon ng sili (chili leaves) or malunggay leaves
1 litre
of water
5
garlic cloves, minced
1 red
onion, diced
4
tablespoons oil
2
tablespoons patis (fish sauce)
PROCEDURES:
1. In a stock
pot, heat oil and sauté garlic, onion and ginger.
2. Add water and
the chicken.
3. Bring to a
boil and simmer for about 20 minutes or until chicken is almost done.
4. Season with
patis
5. Add papaya and
continue to simmer for an additional 5 minutes or until papaya softens but not
overcooked.
6. Add sili
leaves then turn off the heat.
7. Serve steaming
hot on a bowl with plain rice on the side.
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