Back to 5 servings 2 lbs chicken, bone-in pieces such as drumsticks or thighs, cut into serving pieces 3 tbsp cooking oil 1 small onion, sliced 3 cloves garlic, minced 3 inch knob ginger, peeled and cut into thin strips 2 tbsp fish sauce (patis), more to taste 6 cups water, or chicken broth 1 cube chicken bouillon, optional 1 medium chayote, peeled, seeded and cut into wedges; green papaya or zucchini can substitute 1 cup malunggay (moringa) leaves, fresh; spinach can substitute 0.125 tsp ground black pepper 0.5 tsp salt, adjust to taste
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1 Step 1: Heat the oil in a large pot over medium heat. Saute the garlic, onion and ginger until fragrant and the onion softens, about 5 minutes.2 Step 2: Add the chicken and salt, and brown lightly, turning occasionally, for 5 to 7 minutes. Pour in the fish sauce and stir so the chicken absorbs it.3 Step 3: Pour in the water or broth and the bouillon cube if using. Bring to a boil, skimming off any scum and oil from the surface.4 Step 4: Reduce the heat to low, cover and simmer for 30 to 35 minutes, until the chicken is tender and cooked through. The juices should run clear with no pink at the bone.5 Step 5: Add the chayote and black pepper. Cover and simmer for 8 to 10 minutes, until the chayote is tender but still holds its shape.6 Step 6: Stir in the malunggay leaves and cook for 1 to 2 minutes, until just wilted.7 Step 7: Taste and adjust with salt or fish sauce. Serve hot with steamed white rice, spooning the broth over the rice.getsaucepan.com/r/bbd154f5-175b-5fed-afaf-a9aeec3acb60
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