INGREDIENTS:
- 2 lbs. chicken, cut into serving pieces
- 1 can (2 cups) coconut milk
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic
- 1 thumb ginger, julienne
- 2 teaspoons chili flakes
- 6 to 8 lemongrass blades
- 1 small green papaya, wedged
- ¾ to 1 cup hot pepper leaves (or malunggay)
- 2 tablespoons fish sauce
- ¼ teaspoon ground black pepper
- 3 tablespoons cooking oil
HOW TO COOK:
- Heat the oil in a cooking pot.
- When the oil gets hot, saute the onion, garlic, and ginger until the onion becomes soft.
- Add the chicken pieces. Cook until light to medium brown. Turn over to cook the other side.
- Pour-in coconut milk. Let boil. Add chili flakes, lemongrass, and papaya. stir. Cover and the heat to medium. Cook for 18 to 20 minutes or until the chicken is fully cooked.
- Remove the cover. Add ground black pepper, fish sauce, and more chili flakes (if desired).
- Add the hot pepper leaves. Stir and cook for 2 minutes.
- Transfer to a serving plate. Serve.
- Share and enjoy!
SOURCE: panlasangpinoy.com
