Sinursur na Manok

Method

1. Season chicken with fish sauce and a little salt for 20 minutes under refrigeration.
2. Line a heavy covered pot with banana leaves, or use a clean untreated bamboo tube intended specifically for cooking.
3. Layer ginger, garlic, onion, and lemongrass in the bottom, then arrange chicken over them.
4. Add water or stock and papaya or pre-boiled bamboo shoots if using. Cover tightly.
5. Cook over low heat for 40–50 minutes, maintaining a gentle simmer and checking once that the pot has not dried.
6. Turn the chicken pieces carefully and continue until the thickest piece reaches 74°C and is tender.
7. Add greens for the final 3 minutes and adjust seasoning.
8. Rest covered 10 minutes before serving with rice.