The creamy sauce of this chicken stew will win you over.
2 tablespoons cooking oil
4 cloves garlic, minced
1 large onion, minced
1 thumb-sized ginger, minced
1 kg chicken, cut into pieces
1 medium green papaya, sliced
1 cup coconut milk (gata)
1 cup coconut cream (kakang gata)
1 cup water
2 bunches bok choy (chinese leafy cabbage)
2 pieces finger chilies (siling pangsigang)
1 tablespoon fish sauce (patis)
In a pot, add oil then sauté garlic, onion and ginger.
Add the chicken and cook until brown.
Add the water and coconut milk then bring it to a boil. Simmer on low heat for 30 minutes.
Add the green chili and green papaya, then simmer for 10 minutes.
Add the bok choy and coconut cream and let it boil for a few minutes.
Season with fish sauce, salt and ground black pepper.
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