Ingredients

The following ingredients have 4 Servings
  • 2 lbs. chicken (cut into serving pieces)
  • 1 cup malunggay leaves
  • 1 cup hot pepper leaves
  • 1/8 teaspoon ground black pepper
  • 1 piece unripe papaya (wedged)
  • 6 cups water
  • 1 piece Knorr chicken cube
  • 1 piece onion (sliced)
  • 4 cloves garlic (crushed and chopped)
  • 3 thumbs ginger (julienne)
  • 2 tablespoons fish sauce (patis)
  • 3 tablespoons vegetable oil

Instruction

  • Heat oil in a pot.
  • Sauté garlic, onion, and ginger. Add the ground black pepper.
  • When the onion starts to get soft, add the chicken. Cook for 5 minutes or until it turns light brown.
  • Pour the water. Let boil. Cover and then set the heat to low. Boil for 40 minutes.
  • Scoop and discard the scums and oil on the soup.
  • Add the Knorr chicken cube and chayote or papaya. Stir. Cover and cook for 5 minutes.
  • Put the malunggay and hot pepper leaves in the pot and pour the fish sauce in. Continue to cook for 2 minutes.
  • Transfer to a serving bowl. Serve.
  • Share and enjoy!