This is a ginger based soup and one of the authentic Filipino dishes. It's not influenced by Spanish cuisine. Two main ingredients are chicken and ginger and it's complemented by green papaya wedges and bird's eye chili pepper leaves. You can also use chayote (sayote) as an alternative to papaya wedges.
Ingredients
1 lb chicken (depends if you like white or dark meat)
1 - 2 inch fresh ginger root, peeled and cut into strips
4 pcs chayote (sayote), peeled and cut into wedges
1 medium yellow onion, chopped
1 cup bird's eye chili pepper leaves (substitute spinach)
2 tbsp vegetable oil
2 tbsp fish sauce
5 cups water
salt to taste
1 tsp whole peppercorns, slightly crushed
Instructions
- Heat 1 tbsp of vegetable oil. Sauté ginger and onion
- Add the chicken and cook until slightly brown
- Season with fish sauce and mix well
- Add the water and bring to a boil. Lower the heat and simmer for 40 minutes or until chicken is half done.
- Add chayote (sayote). Simmer for another 5-10 minutes until chicken and vegetables are tender
- Add the slightly crushed peppercorns and salt to taste.
- Add bird's eye chili pepper leaves
- Serve hot
Posted in Entrée, Everything Filipino