Tinolang Manok (Papaya & Chili Leaves)

(picture:ctto)

Ingredients

1 tablespoon oil
1 small onion, peeled and sliced thinly
2 to 3 cloves garlic, peeled and minced
2 thumb-sized fresh ginger, peeled and pounded
1 & 1/2 kilo whole chicken, cut into serving pieces
2 tablespoons fish sauce
5 cups water
1 small green papaya, pared, seeded and cut into wedges
1 bunch fresh chili leaves, trimmed
1 knorr cubes

salt and pepper to taste


Instructions

1. In a pot over medium heat, heat oil. Add onions, ginger and garlic and cook until limp and aromatic.  Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices turns to oil. Add fish sauce, knorr cubes and cook, stirring occasionally, for about 1 to 2 minutes.

2. Add water and bring to a boil, skimming scum that float on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.

3. Add papaya and cook for about 3 to 5 minutes or until tender yet crisp. Season with salt and pepper to taste. Add chili leaves and cook for 2 minutes.