- In a large saucepan, heat oil and sauté garlic, ginger, and onion.
- Cook for 1-2 minutes or until light brown.
- Add chicken and cook for 5 minutes or until light brown.
- Add patis and water and bring to a boil.
- Simmer until chicken is done, about 30 minutes.
- Add bouillon and sayote/chayote.
- Continue simmering until sayote/chayote is tender.
- Add pepper/malunggay leaves and salt to taste.
- Remove from heat and serve hot.
Makes 6 servings.
Tip: When removing the skin from a chayote, wear rubber or latex gloves or remove peel under running water to protect your hands from the sap. Chayote's sap can be a skin irritant for some people.
Approximate Nutrient Analysis per serving (not including salt to taste):
250 calories, 10 g fat, 1.5 g saturated fat, 120 mg cholesterol, 550 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g sugar, 32 g protein
