2 tablespoons canola oil

1/2 kilogram chicken, cut into serving pieces

1 small red onion, peeled and chopped
1-inch piece ginger, peeled, cut into sticks
2 cups water
1 sayote or 1/2 green papaya, peeled, seed removed, cut into wedges
1 1/2 tablespoon patis, or to taste
1 cup malunggay leaves
Salt and ground black pepper, to taste

1 In a medium pot over medium heat, heat oil. Season chicken with salt and ground pepper. Add
chicken to pot. Lightly brown. Remove from pot, and set aside.

2 Add onion and sauté. Add ginger and cook until fragrant. Add sayote (or papaya if using).
Return chicken to pot. Pour in water. Bring to a boil then simmer, skimming off scum as it rises
to the surface. Cover; simmer 20 minutes or until just tender.

3 Season liquid with patis, or to taste. Stir in malunggay leaves. Serve with steamed rice while
hot.