|Ginataang Manok sa Tanglad|
3/4 kilo chicken (cut in big chunks)
2 thumb-sized ginger (peeled and chopped)
1 small green papaya (peeled,seeded and sliced)
2 cups milk
fish sauce (to taste)
1/8 tsp ground peppercorn
3 finger chilis (siling haba)
1 cup fresh chili pepper leaves (dahon sili)
3 cloves garlic (minced)
1 onion (chopped)
2 tbsp cooking oil
2 stalks of tanglad (lemongrass)
Note; You may substitute sayote for green papaya.
How to prepare:
> In a pan, saute ginger, onions and garlic in oil.
> Then add chicken. Stir.cover and cook for about 2-3 minutes.
> Add the coconut milk. Let boil.
> Add papaya, ground pepper, fish sauce,and finger chilis.
> Pound the tanglad (the white part) to release the taste and aroma. Add it to the pan.
> Cover and let boil. Simmer for about 15 minutes.
> Adjust the taste to your liking.
> When done, turn off the heat, then add the chili leaves. Serve!