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In a large pot or Dutch oven, brown the chicken wings over medium-high heat for about 5-7 minutes, turning occasionally, until lightly golden. You may need to do this in batches to avoid overcrowding the pot.

Add the minced garlic and julienned ginger to the pot with the browned chicken. Sauté for 1-2 minutes until fragrant.

Cover the pot with a lid and let it cook for 5 minutes, allowing the flavors to meld.

Remove the lid and add the sliced onions to the pot. Stir to combine with the chicken and aromatics.

Season the ingredients in the pot with salt and freshly ground black pepper. Stir well.

Pour in the chicken broth and water. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the chicken is tender.

Remove the lid and add the cubed unripe papaya or chayote to the pot. Continue to simmer for another 5-7 minutes, or until the papaya/chayote is tender-crisp.

Stir in the fish sauce (patis) to taste. Start with 2 tablespoons and add more if desired.

Finally, add the spinach or malunggay leaves to the pot. Stir gently until the leaves are just wilted, which should take about 1-2 minutes.

Taste and adjust seasoning if necessary. Serve hot, traditionally with steamed white rice.


In a large pot or Dutch oven, brown the chicken wings over medium-high heat for about 5-7 minutes, turning occasionally, until lightly golden. You may need to do this in batches to avoid overcrowding the pot.

Add the minced garlic and julienned ginger to the pot with the browned chicken. Sauté for 1-2 minutes until fragrant.

Cover the pot with a lid and let it cook for 5 minutes, allowing the flavors to meld.

Remove the lid and add the sliced onions to the pot. Stir to combine with the chicken and aromatics.

Season the ingredients in the pot with salt and freshly ground black pepper. Stir well.

Pour in the chicken broth and water. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the chicken is tender.

Remove the lid and add the cubed unripe papaya or chayote to the pot. Continue to simmer for another 5-7 minutes, or until the papaya/chayote is tender-crisp.

Stir in the fish sauce (patis) to taste. Start with 2 tablespoons and add more if desired.

Finally, add the spinach or malunggay leaves to the pot. Stir gently until the leaves are just wilted, which should take about 1-2 minutes.

Taste and adjust seasoning if necessary. Serve hot, traditionally with steamed white rice.
