Ingredients

• 2 lbs. chicken cut into serving pieces

• 1 cup malunggay

• 2 cups coconut milk

• 1 small unripe papaya sliced into wedges

• 1 medium yellow onion sliced

• 3 thumbs ginger julienne

• 4 cloves garlic crushed

• 3 pieces Thai or birds eye chili

• 1 Knorr chicken cube

• 2 cups water

• ½ teaspoon ground black pepper

• 2 tablespoons fish sauce patis

• 3 tablespoons cooking oil

Instructions

• Heat oil in a cooking pot.

• Saute garlic, onion, and ginger. Continue to cook for 3 minutes or until the onion starts to get soft.

• Add the chicken. Stir fry until it turns light brown.

• Pour the coconut milk into the pot. Let boil.

• Add ground black pepper and chili pepper. Cover and cook in low heat for 35 minutes or until the chicken gets tender.

• Add papaya. Cover and cook for 7 minutes.

• Pour water into the pot. Let it boil.

• Add the chicken cube. Stir. Cover and cook for 5 to 8 minutes.

• Add the malunggay and fish sauce (patis). Stir and cook for 3 minutes.

• Transfer to a serving bowl.