Ingredients

Protein & Vegetables

• 3–4 lbs chicken pieces (legs, thighs, or mixed)

• 2 medium green papaya or chayote, sliced

• 6 cups fresh malunggay leaves (or substitute spinach)

• 2 medium onions, quartered

• 6 cloves garlic, smashed

• 2 thumbs ginger, sliced into strips

Seasoning & Liquids

• 2 tbsp fish sauce + more to taste

• 1 tbsp salt

• 1 tsp ground black pepper

• 14–16 cups water (depending on desired broth level)

• 2 chicken bouillon cubes (optional but recommended)

• 2–3 long green chilies (siling pangsigang)

Instructions

1. Sauté the aromatics

1. Preheat your Platinum 8-Quart over medium heat.

2. Add a small amount of oil.

3. Sauté onions, garlic, and ginger until fragrant and lightly golden.

2. Add the chicken

4. Add chicken pieces.

5. Pour in 2 tbsp fish sauce.

6. Cover and allow the chicken to sweat for 8–10 minutes, stirring occasionally.

3. Build the broth

7. Pour in 14–16 cups of water.

8. Add salt, pepper, and bouillon cubes (if using).

9. Cover and simmer for 35–45 minutes, or until the chicken is tender.

4. Add vegetables

10. Add green papaya or chayote and cook for another 10–12 minutes until tender.

11. Add green chilies and simmer for 3 minutes.

5. Add greens

12. Turn off the heat and stir in malunggay leaves (or spinach).
    They will cook from the steam.