Recipe details are AI-generated from the video and may contain errors — for reference only.
Heat 2 tbsp cooking oil in a large pot over medium heat. Add 4 cloves minced garlic, 1 small piece chopped onion, and 1 small piece sliced ginger, sautéing until the onion turns translucent and aromatic.
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Do not let the garlic burn, otherwise it will taste bitter.
Wash your hands thoroughly after handling raw chicken to prevent cross-contamination.
Add 3 lbs chopped whole chicken to the pot, seasoning generously with 1 tsp salt and 1/2 tsp ground black pepper. Stir occasionally, allowing the chicken to brown and absorb the flavors until it is well coated.
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Stir occasionally, otherwise the chicken will stick to the bottom of the pot.
Use oven mitts or a cloth when opening the lid to avoid steam burns.
Pour in 4 cups water to cover the chicken mixture. Stir well, cover the pot with its lid, and let it simmer gently for 20 minutes to infuse the broth with rich flavors.
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Ensure the lid is properly closed so the heat is trapped to simmer effectively.
Add 1 cup chopped papaya to the soup, cover the pot again, and cook for another 15 minutes until the papaya becomes tender and complements the savory broth.
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Do not overcook the papaya, otherwise it will turn mushy and dissolve into the soup.
Sprinkle in 1 cup fresh malunggay (moringa) leaves, cover the pot, and cook for an additional 3 minutes, letting the leaves wilt and release their flavors into the soup.
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Do not overcook the malunggay leaves, otherwise they will lose their vibrant green color and nutrients.
Handle hot bowls carefully to avoid burns from the boiling broth.
Serve the hot, nourishing soup in bowls and savor each comforting spoonful.
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