It is the fish sauce that gives this dish it's wonderful flavor. If you are going to make this dish, buy a bottle of fish sauce. It lasts forever, and you will eventually get accustomed to the horrific smell. I give the recipe four stars because the addition of bok choy is just silly overkill. You do not need bok choy. My wife is from Mindanao, where malunggay is required for this dish. During the summer we are able to get fresh malunggay from a local Asian store, and we use it instead of the spinach. During the winter, spinach is an acceptable substitute. I have found that the frozen malumggay that I can get all year is just too mushy. Additionally, I think that it is critical to cut the ginger into the smallest slices possible. The ginger needs to complement all of the other flavors, not dominate them. Also, use fatty cuts of chicken. I always use thighs. Breasts will not do it. Finally, do not overcook the chayote. Mushy chayote will ruin the dish.
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It is the fish sauce that gives this dish it's wonderful flavor. If you are going to make...