- 1 whole chicken; cut into desired pieces
- 1 green papaya; cut in cubes
- 1 ginger root; crushed
- 4 cloves garlic; crushed
- 1 onion; sliced
- 3 cups of rice water.
- 1/2 cup moringa (malunggay) leaves (or chilli pepper leaves)
- 1 chicken bouillon cubes
- Fish sauce (patis)
Sauté garlic and onion in a casserole. Add chicken and ginger root.
Stir fry with fish sauce to taste until chicken turns light brown.
Add rice water and chicken bouillon cubes. Bring to a boil until chicken is tender.
Add papaya. Simmer for 5 minutes.
Add malunggay leaves or chilli pepper leaves.
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