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 chili tops adds a piquant flavour as a finish.
Ingredients
* 1 kilo Chicken - cut into serving pieces
* 1 1/2 Tbsp oil
* 1 Tbsp garlic - minced
* 1 medium Onion - sliced
* 1 square inch ginger - julienned
* 2 Tbsp patis (fish sauce)
* 5 cups rice water* or plain water
* 1 chayote (sayote) or unripe papaya
* a bunch of chilli tops (talbos ng sili)
Directions
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 3/4 inch intervals. Set aside.
2. Heat oil in a pot. Saute 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 abosorb the patis. Stir occassionally.
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: *rice water is the water used for washing rice before cooking it. So you should really cook rice before cooking this dish.
