Chicken With Marungay

• 2 to 2½ lbs. stewing chicken
• ¼ lb. ginger
• 2 tbsp. salad oil
• 1½ to 2 cups marungay leaves
• 2 tbsp. bagoong sauce or patis
• 1 tbsp. salt
• 2 slices pineapple or 1 can pineapple juice
• 2 cups water
• Salt and ajinomoto to taste

Thoroughly clean chicken by rubbing surface with salt, then washing and rinsing well. Cut into serving size pieces. Liver and gizzard may be included if desired. Pound ginger and rub into chicken. Squeeze pineapple or pineapple juice over chicken. Rinse slightly. Brown chicken in oil in saucepan. Add water, salt and ajinomoto to taste. Cover, bring to a boil then lower heat to medium and cook until chicken is tender (approximately 15 to 20 minutes). Stir occasionally. While chicken is cooking, clean marungay leaves. Pluck leaves from stems. Place in colander and run water through till water drained is clear. Add bagoong sauce or patis to chicken. When boiling, add marungay leaves and cover. Turn heat off. In two minutes it is ready to be served. VARIATION: Green papaya which has been pared and seeds taken out and diced may be used instead of marungay leaves.