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1. Bone the chicken and cut into bite-size pieces. Add the ginger root, salt, and monosodium glutamate.
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2. Cook in a covered casserole in the microwave oven until the chicken is opaque and tender, stirring from time-to-time.
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3. Add the bitter melon (or papaya) and cook, covered, in the microwave oven until tender (about 10 to 15 minutes).
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4. Cut the marungay or spinach leaves into large bite-size pieces.
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5. Add to the casserole and continue cooking, covered, in the microwave oven until the leaves are tender (about 5 minutes).
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TIP:
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If the chicken is boned and cut up in small pieces, it should cook tender in 20 minutes. Stirring is necessary for even cooking and to keep the pieces of chicken from sticking together.
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