Tininuwang na Manok sa Luya

Method

1. Pat the chicken dry and season lightly with fish sauce and pepper.
2. Heat oil in a soup pot and brown the chicken briefly on both sides; aim for light colour rather than a dark crust.
3. Add onion, garlic, ginger, and lemongrass and cook until the ginger smells fresh and the onion begins to soften.
4. Pour in water or stock, bring to a boil, skim the surface, then lower to a gentle simmer.
5. Cover and cook 25–30 minutes, then add papaya or chayote and continue until both chicken and vegetable are tender.
6. Add chilies and leafy greens and simmer only until the leaves wilt. Confirm that the chicken reaches 74°C at the thickest part.
7. Taste the fully cooked broth, adjust fish sauce and pepper, rest 5 minutes, and serve with rice.