Prep 20 mins
Cook 40 mins
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
- 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.
Thank you so much for adding this recipe. It's one of my favorites and even though it's pretty simple, I'd forgotten how to make it.