CHICKEN AND PAPAYA SOUP
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole chicken ((about 3 lbs or so))
- 2 spring onions
- 1 thumb-size ginger
- 2 tsp Shaoxing wine
- 1 large ripe papaya
- Salt and pepper to taste
Instructions
- 1
Prepare a big pot of water and blanch the chicken for a minute or two, and then discard the water and rinse the chicken with cold running water
- 2
Slightly crush the ginger with the side of a cleaver or a heavy object. Wash and trim the spring onions and break them into a few long sections
- 3
Place the chicken in a saucepan or casserole dish with just enough water to cover it. Bring the liquid to the boil over a high flame, and skim off any scum that rises to the surface. Add the ginger, spring onions and wine, then turn the heat down and simmer gently, half-covered, until the chicken is very tender and comes easily away from the bone when you pull it with tongs, about 1 hour or so. Skim off as much oil that rises to the top as possible (they mostly comes from the skin of the chicken)
- 4
Shortly about 30 minute before the chicken is ready, peel and de-seed the papayas, cut them into chunks and add them to the soup
- 5
Season with salt and pepper to your taste and serve on individual serving bowl