June 12, 2010
1 kilo whole chicken, cut into serving pieces
1 medium-size green papaya, cut into pieces about 2″x1″
1/4 cup white vinegar
3 cloves garlic, crushed
1/2 cup water
1 1/2 cups kakang gata or first extraction (coconut milk)
1 thumb-size ginger, cut thinly
2 pcs siling labuyo
1 tbsp salt
1/4 tsp ground black pepper
2 bay leaves
1. In a saucepan, combine all ingredients except for the papaya.
2. Bring to a boil and simmer for about 15 minutes over medium heat.
3. Add the papaya and continue to cook until the papaya is soft and the liquid has turned into a thick sauce.
4. Salt to taste.
5. Serve hot.
Makes 4 servings.