2 teaspoons vegetable oil
4 cloves garlic, crushed
1/2-inch cube ginger, cut in thin strips
1/2 cup onion, chopped
2 1/4 lbs stewing chicken, cut up
1 tablespoon fish sauce (patis)
8-10 cups vegetable broth and/or water combination
1 small green papaya, sliced 1/3-inch thick
1 cup green bell pepper, cored and chopped
2 bay leaves
1 teaspoon salt (or to taste)

Sauté the garlic in hot olive oil until golden and toasted. Add ginger and chopped onions. Cook until soft.

Add chicken. Season with fish sauce.

Cover and simmer for 5 minutes. Add the broth and simmer until chicken is tender. Add sliced papaya and cook until papaya is tender. Just before serving, remove bay leaves.

Serve hot, with steamed rice.

Makes about 8 servings.