This soup, typically a Filipino dish, flavored with ginger, garlic, and fish sauce; is a great “stick to your ribs” kind of soup. It’s refreshing and healthy, with the addition of Malunggay leaves aka Horseradish leaves. Although fresh is always better, these leaves can be found at local Asian markets located in the freezer section. Here is a link that can provide you with some of the awesome health benefits of eating these leaves http://health-benefits-of-malunggay-leaves.blogspot.com/ Give my recipe a try and make it a part of your meal planning!
8 medium/large pieces Chicken thighs, excess fat and skin removed
2 Tbsp. Vegetable oil
1 medium Onion, sliced
4 – 6 whole Garlic, finely minced
1 (2-inch piece) fresh Ginger, peeled and sliced
3/4 tsp. Salt
3/4 tsp. ground Black pepper
1 tsp. Accent seasoning
1 Tbsp. Chicken bouillon (I used the powder version)
4 – 6 Tbsp. Fish sauce, to taste
6 cups Water
1 (8 oz. pkg.) frozen Malunggay leaves, thawed and rinsed
1/2 head Cabbage, cut into chunks
-1 Chayote squash, peeled and cut into chunks, add before the cabbage and Malunggay leaves.
-1 firm Green papaya, peeled and cut into chunks, add this after the chicken has boiled with the water for about 15 – 20 minutes. Then add your cabbage and Malunngay leaves.
Trim the chicken and remove excess fat and skin. Using a cleaver, cut the thighs in half, making sure to remove any bones that have cracked or slivered.
Let’s begin by heating up a 6-quart pot to MEDIUM HIGH heat. Add the vegetable oil. Add the ginger pieces, onions, and garlic.
Once the onions have turned translucent, add the chicken. Stir to combine well. Cover and reduce the heat to MEDIUM. Allow this to cook for about 10 minutes. This is going to bring out the moisture from within the chicken, thus helping to make a great broth.
Remove the lid and bring the heat back up to MEDIUM HIGH. Add the salt, pepper, bouillon, and Accent. Stir to combine well with the chicken.
Now add the water and about 3 – 4 tablespoons of the fish sauce. Stir. Bring this back up to a boil, cover and reduce the heat to MEDIUM. Cook the chicken for about 15 – 20 minutes, or until they become tender.
Throughout the cooking time, make sure to remove any excess fat and scum that accumulates at the surface.
While the chicken is cooking, drain the thawed Malunggay leaves into a colander or strainer. Rinse and remove any leaves that are yellow or dark. Remove the larger pieces of stem from the leaves. Set this aside.
Cut the cabbage in half and then using half of the head; cut the leaves into chunks. I prefer to use half but you could add more if you’d like.
Once the cooking time is up and the chicken pieces are cooked and tender, add the cabbage and Malunggay leaves. Bring this up to a boil. Cover and allow to cook for an additional, 10 – 15 minutes, or until the cabbage is cooked but still tender.
Once the cabbage is cooked, taste for flavor. Because the cabbage can add extra liquid, that will “water down” your broth; add more fish sauce as needed. I myself wanted a little more “ginger” flavoring so I added a tablespoon of ground ginger, pictured below.
Stir to combine well and allow to finish the cooking time. Serve with hot steamed rice and Vinegar style fina’denne’!