- 1 pc whole chicken (skin on)
- 4 cloves of garlic
- fish sauce
- 2 tbsp ginger (sliced)
- ½ onion
- 2 stems lemongrass
- 4 pcs corn cobs
- bok choy
- fried shallots (if available)
- young papaya or sayote (optional)
- Cut the chicken into roughly ten pieces and set aside. No need to be all even here.
- Crush the cloves of garlic; slice the ginger and the lemongrass. Combine all into a bowl. TIP: Lemongrass: peel away the tough outer layers to reveal the pale lower section of the stem.
- Heat up the pot on medium heat. Add in oil when hot.
- Add the garlic, ginger and lemongrass to the wok- sporadically stirring for a few minutes.
- Carefully drop in the chicken pieces and stir fry until there are no signs of blood, watching as all the juices flow.
- Cut up each corn cob into 4 pieces and add to the mix
- Drop the heat to low and add enough water to cover and submerge the ingredients. Add two teaspoons of salt and fish sauce
- Simmer for at least 30 minutes, stirring every 10 minutes and tasting as you go. Add more salt if required. This should be sufficient time to allow for the chicken to create a tasty broth.
- After this time, wash and add in fresh bok choy and simmer for a further 7 minutes.
Adding the bok choy during the last stage will ensure it keeps its freshness and also doesn’t require much cooking time anyways.
Source: What The Heck Is Filipino Food?