yield 1 gal
Ingredients
1 whole chicken
TT salt and black pepper
3 qts chicken stock
2 in. ginger, peeled and smashed
1/4 large yellow onion, large dice
1 large green papaya, peeled, deseeded, large dice
3-4 Tbsp patis (fish sauce)
1 bunch marunggay (moringa), leaves only
steamed rice
sambal
calamansi
Instructions
In a large pot, cover the chicken with cold water, season with salt and pepper and bring to a simmer. Simmer gently until the meat is barely cooked through. Turn off heat and let the chicken cool in the liquid. Once cool, remove the chicken, take the meat off the bones and shred into chunky, bite-sized pieces. Set aside. Bring the stock, that is leftover in the pot, up to a boil (you may need to add more to make 3 quarts). Add the ginger and onion, lower the heat and simmer until tender. Add the papaya and continue simmering until tender. Add the patis, shredded chicken and marunggay cooking a few more minutes until everything is warmed through. Serve the hot soup over steamed rice with a dash of sambal and squeeze of calamansi if desired.
As seen on Civil Beat