Description Edit

Chicken ginger stew. This is chicken in a clear soup. Very satisfying. The dominant flavour (besides the chicken) should be the ginger, then the patis (fish sauce) and then the chile tops adds a piquant flavour as a finish.

Ingredients Edit

• 1 kilo chicken - cut into serving pieces
• 1½ Tbsp oil
• 1 Tbsp garlic - minced
• 1 medium onion - sliced
• 1 square inch ginger - julienned
• 2 Tbsp patis (fish sauce)
• 5 cups rice water ^[1] or plain water
• 1 chayote (sayote) or unripe papaya
• a bunch of chilli tops (talbos ng sili)

Directions Edit

1. Peel chayote or unripe papaya with a potato peeler and cut in half along the groove in the middle. Take out the white pith and seed in the middle using a spoon. Cut each half lengthwise and cut again crosswise (or diagonally) in about ¾ inch intervals. Set aside.
2. Heat oil in a pot. Sauté garlic and onion until onion is translucent.
3. Add in ginger and cook for about 3 – 4 minutes.
4. Add the patis and chicken. Mix well. Cover and simmer for about 5 minutes letting the chicken absorb the patis. Stir occasionally.
5. Pour in rice water and bring to boil. Bring down heat to simmer and cook for 30 minutes.
6. [optional] Skim off excess oil floating on top.
7. Add chayote, bring up to boil again and cook for 5 minutes or until chayote is done.
8. Put in chilli tops and cook for about 2 minutes. Serve while hot.

Note Edit

1. ↑ Rice water is the water used for washing rice before cooking it. So you should really cook rice before cooking this dish.