Tinolang manok

• 1 kg chicken, cut into serving pieces
• 1 thumb-sized piece ginger (about 30 g), peeled and cut into strips
• 1 medium onion, sliced
• 4 cloves garlic, crushed
• 1 small green papaya (about 500 g) or 2 chayote (sayote), peeled and cut into wedges
• 1 bunch malunggay (moringa) leaves or chilli leaves (dahon ng sili), picked
• 2 tbsp fish sauce (patis)
• 1 tbsp cooking oil
• 1/2 tsp ground black pepper

Contains: fish, chicken. Check product labels: brands differ.

1. 1Heat the oil in a pot and saute the ginger, garlic and onion until fragrant.
2. 2Add the chicken and cook until it is no longer pink on the outside.
3. 3Season with the fish sauce and cook for a few minutes so the chicken takes it in.
4. 4Pour in about one and a half litres of water, bring to a boil, then cover and simmer for twenty-five to thirty minutes.
5. 5Add the papaya or sayote and cook until just tender.
6. 6Add the malunggay leaves and turn off the heat; they wilt in the hot soup.
7. 7Season with pepper and more fish sauce to taste, and serve hot with rice.