Cut chicken into serving pieces. In a heavy saucepan with cover, heat pork lard. Saute ginger strips and add chicken pieces. Brown chicken pieces lightly and add patis. Cover pan tightly and lower flame. Allow patis to be absorbed. Watch carefully to prevent the chicken from drying. If all patis is absorbed and chicken still isn't tender, add some chicken stock. There should be enough liquid. When chicken is tender, add sili leaves and continue cooking for two mins. more. Serve hot.

From:   Cooking with Nora, Nora V. Daza
Posted By:   Jim Weller, Via: Chile Head Mailing List
Post Date:   19 Apr 02