- 1 pound free-range chicken (cut in 8 portions)
- 2 inches lemongrass (stalks of, trimmed, pounded and tied a neat bundle)
- 1 piece ginger (peeled and julienned)
- 1 red onion (medium, chopped)
- 2 garlic cloves (minced)
- 3 kalamansi (or kaffir lime leaves)
- 1/4 white vinegar
- freshly ground black pepper
- 900 milliliters coconut milk (thick)
- 2 chillies (lady finger)
- 1 pound green papaya (peeled, seeded, properly cleaned and sliced to bite-sized pieces, proper cleaning of unrip)
- In a large pot, saute ginger, garlic and lemongrass in oil for about 5 minutes.
- Add the chicken pieces, season with salt, vinegar, kalamansi or kaffir lime leaves and a generous pinch of freshly cracked black pepper. Cover and cook for 15 minutes or until all the liquid has evaporated and the chicken pieces are browned.
- Add 600 ml of coconut milk. Stir constantly to avoid curdling. Cover and cook in low heat for 30 to 40 minutes. Check occasionally to make sure there is enough liquid to soften the chicken. Let half of the liquid evaporate then add the green papaya and lady finger chillies.
- When the papaya is half-cooked, add the remaining 300 ml of coconut milk, again stir in the first 10 minutes to avoid curdling. Simmer for another 20 minutes or until half of the liquid has evaporated and the chicken pieces are falling off the bones.