Recipe by Maria Flor Monteroyo Cuyos
This is very famous in the Philippines. It mostly cooks during lunch time. This recipe is also from the book of "Filipino Entertaining". I often cook it in the Philippines. This soup can be poured over the rice.
- 3 lbs roasting chickens, cut up
- 2 tablespoons cooking oil
- 2 tablespoons fresh ginger, grated
- 3 garlic cloves, crushed
- 1 medium onion, sliced
- 2 tablespoons patis (fish sauce)
- 1 teaspoon salt
- 5 cups water
- 2 cups papayas, cut into 1-inch cubes
- 1⁄2 lb pepper leaves
Directions See How It's Made
- In a saucepan, heat oil over medium heat. Saute ginger, garlic and onion for 2 minutes. Add chicken and saute until chicken colors slightly, about 10 minutes. Season with patis and salt. Add water and papaya; bring to a boil.
- Lower heat andsimmer 30 minutes or until chicken and papaya are tender (unripe papaya has papain which helps tenderize meat and aids in digestion). Add pepper leaves; taste and correct seasoning. Cover and remove from heat. Let stand for 5 minutes to allow pepper leaves to cook from soup's heat.
- Zucchini or chayote may be used instead of green papaya.