Heat 3 tablespoons of cooking oil in a large pot. Sauté 5 minced garlic cloves, 1 sliced onion, and 3 thumb-sized pieces of julienned ginger until the onion softens.
Add 1360g of chicken, cut into serving pieces, and cook until lightly browned.
Add 2 tablespoons of fish sauce, 4 cups of rice wash (the water from rinsing rice), and 4 cups of water. Bring to a boil and simmer for 10 minutes.
Add 2 green papayas, peeled, seeded, and cut into wedges. Simmer for 15-20 minutes, until the papaya is tender and the chicken is cooked through. Stir in 2 chicken bouillon cubes.
Turn off the heat. Add 1½ cups of malunggay (moringa) leaves and 1 cup of hot pepper leaves, cover, and let them wilt for 2 minutes.
