After a week with Chinese New Year, a church activity, Mardi Gras, and Valentines it's nice to settle in to a meal that is simple. An good friend whos mom is Filipino introduced this recipe to me. I love suggestions from people who are familiar with a culture because you get more suggestions than you would find on your own.

 I also learned something that works as a substitution for fresh ginger. Fresh is preferable  but I don't always have it on hand, though I find I do more and more now. Mix dry ginger with just enough lemon juice to make a paste and let it sit for 10 minutes. Mix the paste in to the simmering liquid. It tasted a lot closer than regular powdered ginger usually does.

1 package chicken thighs (9 thighs)
8 c. chicken broth
1 large onion, chopped 
1 inch fresh ginger
4 - 8 cloves garlic
2 Tbsp. Filipino soy sauce
1 lb red potatoes
1 head boy choy
2 Chayote squash, peeled and sliced

Season the chicken thighs with salt and pepper and cook over night heat until browned on each side but not cooked through. add the onion and ginger and saute a minute or two and add the chicken stock. Simmer over low heat for 45 minutes to and hour, until the chicken is tender. Remove the chicken. 

Meanwhile to the simmering broth add the garlic, soy sauce, chopped potatoes, sliced boy choy, and chayote. Simmer it all until the veggies are tender. I like to add in a sliced green onion or two at this point. 

Shred the chicken and remove all the fat and such and return it to the pot with the vegetables. 

If you used the ginger paste option stir that in after the chicken is simmered with all the vegetables.

Original Picture - Post updated 2/21/2018


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