|green papaya peeled and sliced|
|Japanese long squash for substitute|
|Let's kaukau mangan tayon!!|
1 whole 3-4 lb fryer Chicken chopped into 1-2 inch bit sized chunks, remove skin if you want it less fatty
2-3 Tbsp Cooking oil
1 large White or yellow onion, chopped fine
3-6 Garlic cloves, chopped and minced fine
3-4 inch fresh Ginger root knuckle, sliced into coins and crushed
2-4 bay leaves laurel ripped into 1/4 pieces to release aromatics
2 Tbsp Fish sauce, patis, or nam pla or nuoc mam.
4-6 Cups of water to cover chicken
Fresh cracked black pepper to taste
4 Cups peeled and cubed unripened green papaya or you may substitute with peeled and cubed chayote or Japanese long squash (upo).
2 C fresh marunggay (horse radish tree) leaves or ampalaya (bittermelon) leaves
2-4 sweet sili or chili peppers or 1-2 serrano chili peppers(if you like it hot)
- Heat the oil over medium heat in a large pot.
- Add the onions and saute until transparent, about 3-4 minutes.
- Add the garlic and ginger and saute another 2-3 minutes.
- Add bay leaves and coninue to saute.
- Add the chicken pieces and saute another 5 minutes to partially cook and lightly brown.
- Add water to cover the chicken and bring to a boil. Reduce heat and simmer 25-30 minutes, stirring and skimming off fat and scum occasionally.
- Add the fish sauce and stir well.
- Add cubed papaya and sili peppers and simmer another 5-10 minutes until papaya is tender.
- Add black pepper to taste and stir in the marunggay leaves.
- Taste sabaw or broth and add ore patis for additional saltiness if needed.
- Remove from heat as you don't want to overcook your papaya and get it smashed and mushy. Unless you like it that way. :)