Ingredients
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3 tablespoons neutral oil, such as canola or avocado
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½ cup chopped yellow onion
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¼ cup thinly sliced fresh ginger
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6 cloves garlic, minced
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1 pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces
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4 cups low-sodium chicken broth
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1½ cups peeled and cubed green papaya or chayote
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2 cups chopped malunggay leaves or bok choy leaves
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1 tablespoon fish sauce
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¼ teaspoon salt
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¼ teaspoon ground black pepper
Directions
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Heat 3 tablespoons oil in a large pot over medium heat. Add ½ cup onion, ¼ cup ginger and garlic; cook, stirring, until the onion starts to turn translucent, about 3 minutes. Add 1 pound chicken and 4 cups broth; cook, stirring, until the chicken is just cooked through, about 5 minutes. Add 1½ cups papaya (or chayote), 2 cups malunggay (or bok choy), 1 tablespoon fish sauce, ¼ teaspoon salt and ¼ teaspoon pepper; continue simmering until the vegetables are tender and the flavors have melded, about 5 minutes more.
