Ginataang Manok sa Bulaklak ng Papaya

Method

1. Sort and rinse the papaya flowers, then blanch them in salted boiling water for 2 minutes; drain and rinse to temper bitterness.
2. Heat oil and brown the chicken lightly, then add onion, garlic, and ginger and cook until fragrant.
3. Pour in coconut milk and fish sauce and bring only to a gentle simmer.
4. Cover and cook until the chicken is nearly tender, about 30 minutes.
5. Add the prepared papaya flowers and green chilies and simmer another 8–10 minutes.
6. Stir in coconut cream and cook uncovered until the sauce lightly coats the chicken; confirm 74°C at the thickest piece.
7. Adjust pepper and fish sauce and serve hot with rice.