Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)

  3. 1 thumb-sized fresh ginger root, cut into strips

  4. 2 cloves garlic, crushed

  5. 1 onion, chopped

  6. 2 tbsp.  patis (fish sauce)

  7. salt, to taste

  8. or rice water - 2

  9. 2 to 3  sayote (chayote squash), quartered (or green, unripe papaya or potatoes)

  10. 1 cup  sili (chili) leaves or malunggay or substitute

  11. 1/2 lb. spinach

  12. vegetable oil

  13. (

Instructions Jump to Ingredients ↑

  1. Cooking Procedures :

  2. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.

  3. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with  patis and salt.

  4. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then add sili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.

  5. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.


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