Makes 4 to 6 servings
2 tablespoons canola oil6 cloves garlic, peeled and crushed1 piece medium-size onion, coarsely chopped1 piece thumb-size giner, julienned4 pieces chicken thighs4 pieces chicken legs2 tablespoons fish sauce1 small green papaya, peeled, seeded and cubed8 cups buko (coconut) juice1 cup buko flesh, shredded2 stalks of lemongrass, white part only, slightly smashed1 cup dahon ng sili (fresh chili pepper leaves)
In a pan, heat canola oil and saute garlic, onion and ginger until fragrant.Add chicken pieces and fish sauce. Add green papaya.Add buko juice, buko flesh and lemongrass.Stir and gently simmer until all flavors come together. Add dahon ng sili and simmer for another minute. Serve hot.