Disclaimer: Do not cook this dish if you're on a diet. Seriously!
We all know that any viand dish with gata or coconut milk/cream is "takaw kanin" and this dish is no exception. This will not only make you eat rice but lots and lots of it, as in. So, should you decide to give it a try, walang sisihan ha?
1 kg native chicken preferably legs and thighs
1 medium sized green papaya, sliced
2 cups freshly squeezed coconut cream
Oil for sautéing, approx 5 tbsp.
4-6 cloves of garlic, minced
1 large onion, sliced.
4 stalks lemongrass, green tops removed then pale ends finely chopped
(optional but I never do without when cooking chicken with gata)
¼ cup (or more for stronger flavor) ginger, julienned
2 pcs green finger chillies (sibling pang-signage)
Freshly ground black pepper
Thai fish sauce to taste
1. In a big pan (preferably a wok or kawali), heat oil and saute garlic, onion and ginger.
2. Add chicken and continue sautéing until it browns.
3. Add a little water then simmer until chicken is a bit tender and water is almost dry.
4. Pour coconut cream. Simmer over low fire until the chicken is soft and the coconut cream starts to become oily.
5. Add in papaya, green Chillies, and malunggay leaves and continue simmering for another 4 minutes.
6. Season with fish sauce and pepper according to your liking.
7. Remove from heat. Serve hot with plenty of rice.
Enjoy!
*This is a milk boosting dish for breastfeeding mommies. The more malunggay you put, the better! It can be a "TAMANG KAIN" meal also for your toddlers, Just omit the green chillies, pepper, and fish sauce.