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Chicken ginger stew. This is chicken in a clear soup. Very satisfying. The dominant flavour (besides the chicken) should be the ginger, then the patis (fish sauce) and then the chile tops adds a piquant flavour as a finish.



  1. Peel chayote or unripe papaya with a potato peeler and cut in half along the groove in the middle. Take out the white pith and seed in the middle using a spoon. Cut each half lengthwise and cut again crosswise (or diagonally) in about ¾ inch intervals. Set aside.
  2. Heat oil in a pot. Sauté garlic and onion until onion is translucent.
  3. Add in ginger and cook for about 3 – 4 minutes.
  4. Add the patis and chicken. Mix well. Cover and simmer for about 5 minutes letting the chicken absorb the patis. Stir occasionally.
  5. Pour in rice water and bring to boil. Bring down heat to simmer and cook for 30 minutes.
  6. [optional] Skim off excess oil floating on top.
  7. Add chayote, bring up to boil again and cook for 5 minutes or until chayote is done.
  8. Put in chilli tops and cook for about 2 minutes. Serve while hot.


  1. Rice water is the water used for washing rice before cooking it. So you should really cook rice before cooking this dish.