[Chicken Ginger Stew with Green Papaya]. . .
Adapted from Filipino Cooking Here and Abroad
- 3 lb. roasting chicken, cut up 2 tbsp. patis (fish sauce – - I like to use the Tiparos brand . . . not too fishy smell)
- 2 tsp. cooking oil 1 tsp. salt
- 2 tsp. fresh ginger strips 5 cups water
- 1 clove garlic, crushed 2 cups pared sliced unripe papaya*
- 1 medium onion, sliced 1/2 lb. spinach
- In a medium saucepan, heat oil over medium heat. Sauté ginger, garlic and onion for 1 minute. Add chicken and sauté until chicken colors slightly. Season with patis and salt.
- Add water. Bring to a boil, lower heat and simmer for 30 minutes or until chicken is tender. Add papaya, cook for 5 minutes or until papaya is tender. Add spinach, cover and remove from heat. Let stand for 5 minutes. Serve hot.
Preparation Time: 10 minutes / Cooking Time: 45 minutes / Serves: 5-6
*Available fresh, frozen or canned at Philippine food stores.
Note: I use chayote for the green papaya and baby bok-choy for the spinach because that’s the way my mom used to make it for us. Also, I prefer either chicken wings or thighs as oppose to the cut up chicken…I don’t cut-up whole chicken…only when it’s already roasted or “crocked-pot.” Ha! 
