Luntiang Lunes: Ginisang Malunggay, Manok at Papaya

Today's Luntiang Lunes entry is Ginisang Malunggay, Manok at Papaya. Malunggay leaves, papaya fruit and chicken meat are the main ingredients in tinola. My entry has all these ingredients for tinola. It is cooked the same way as tinola. It also has the same taste as tinola. Its absence of 'sabaw' or soup, I think is not worth calling it tinola. Maybe I can name it 'tuyo' or dry chicken tinola? Just to be safe, I gave it the title: Ginisang Malunggay, Manok at Papaya instead. : )
Actually, I intended this dish to be dry. It's a pack lunch viand for my son. This is to avoid him spilling the soup and messing things at school.

Ingredients:

• 1 small papaya fruit sliced thinly
• 1 cup malunggay leaves
• 125 grams chicken, deboned and sliced
• 1 medium onion sliced
• 2 cloves garlic, crashed
• 1 thumb size ginger sliced
• 1 tablespoon canola oil
• 1/4 water
• patis or fish sauce to taste

Cooking Procedure:

1. Heat canola oil in frying pan, add and saute onions, garlic and ginger.
2. Add chicken and stir fry until chicken turns light brown.
3. Pour some patis and simmer for 2 minutes.
4. Add papaya and water, boil until papaya is slightly tender.
5. Add malunggay leaves, cook for 1 minute.
6. Remove from heat.

Enjoy!