Ingredients

The following ingredients have 6 Servings
  • 1 kg free range chicken thighs and legs
  • 1 litre rice wash (water used in rinsing rice)
  • 1 bunch spinach leaves, malunggay leaves or watercress
  • 1 bunch chilli leaves or capsicum leaves
  • 1 tbsp minced ginger
  • 1 large red onion, chopped
  • 6 cloves garlic, minced
  • fish sauce
  • ground black pepper
  • chopped spring onions, to garnish
  • oil

Instruction

  • In a non-reactive bowl marinate chicken in 4 tbsp fish sauce for 15 minutes.
  • In a pot heat oil then add chicken, pan fry for 2 minutes on each side in high heat. Remove chicken then set it aside.
  • And sauté garlic, onions and ginger. Cook until onions are soft.
  • Add rice wash and chicken bring to a boil and simmer for 1 hour, if you are not using free range 35 minutes would be enough.
  • Add chilli leaves and spinach leaves/malunggay, cover and simmer for 1 more minute.
  • Season with fish sauce and freshly ground pepper then garnish with spring onions.