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Makes 4 to 6 servings
2 tablespoons canola oil
6 cloves garlic, peeled and crushed
1 piece medium-size onion, coarsely chopped
1 piece thumb-size giner, julienned
4 pieces chicken thighs
4 pieces chicken legs
2 tablespoons fish sauce
1 small green papaya, peeled, seeded and cubed
8 cups buko (coconut) juice
1 cup buko flesh, shredded
2 stalks of lemongrass, white part only, slightly smashed
1 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.
First published in Anvil Publishing's "Judy Ann's Kitchen"
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