- 1 whole native chicken, about a kilo (dressed and cut)
- 1 medium-sized unripe papaya (diagonally cut, 1 inch in length)
- 2 stalks of lemongrass
- 1 thumb-sized ginger (cut in strips)
- 1 medium-sized onion
- 4 cloves garlic
- Fresh chilies
- Malunggay leaves
- Water
- Canola oil
- Salt and pepper to taste
Nutrients
- Calories: 231.4 kcal
- Protein: 22.3 g
- Potassium: 80.4 mg
- Sodium: 67.7 mg
- Phosphorus: 175 mg
- Heat canola oil in a pot. Sauté onions, garlic, and ginger until fragrant.
- Add chicken pieces and cook until lightly browned.
- Pour in water and bring to a boil.
- Add papaya slices, lemongrass, and fresh chilies. Simmer until chicken is tender.
- Season with salt and pepper.
- Add malunggay leaves just before serving.
