Native Chicken with Kiniing and Buko Water

Method

1. Taste a small cooked piece of kiniing to judge its saltiness and smoke. Rinse briefly if heavily salted, then pat dry.
2. Place the native chicken, onion, ginger, garlic, lemongrass, peppercorns, coconut water, and water or stock in a heavy pot.
3. Bring to a boil, skim the surface, then lower to a gentle simmer.
4. Cover and cook for 35–50 minutes, depending on the age of the bird.
5. Add the kiniing and continue simmering for 15 minutes so its smoke seasons the broth without dominating it.
6. Add sayote or green papaya and cook until tender. Add hot water if the chicken is still firm and the broth becomes too concentrated.
7. Fold in the greens and cook just until wilted. Taste only now, adding salt if the kiniing has not seasoned the broth enough.
8. Rest covered for 10 minutes, finish with spring onions, and serve with rice.