Sunday, February 13, 2011

木瓜燉雞/Green Papaya and Chicken Soup

Green papaya and chicken soup is delicious.  It tastes light, fresh and naturally sweet. I made this soup for my husband the very first time I cooked for him when we were dating.  He told me that it was the most delicious soup he’s ever had.  He had no idea that a fruit like papaya could be turned into such a wonderful tasting soup.

Papaya is a very well known beauty food in China.  Green papaya is also useful in tenderizing meat and other proteins.  It is said to help with digestion, removing toxins from the body and refreshing the skin from the inside out.


·      ½ lb green papaya (I usually just use one medium size papaya)
·      About 1lb chicken (I use a whole chicken)
·      1 oz sliced ginger
·      1½ tbsp salt
·      2.5 liter water (about half of a large soup pot)


Take off the skin and fat from the chicken.  Peel the skin from the papaya, take out the seeds, and cut the papaya into medium sized cubes.

In a large soup pot, add papaya, chicken, ginger and water. Bring to a boil.  Reduce the heat to the lowest, use a soup strainer to strain all the dark bubbles on top of the water.  Cook for 3 – 4 hours, add salt.  Now enjoy your soup!

Same as other slow cooked Chinese soup, this soup can be stored at room temperature for up to 3 days.  Just make sure to boil it for a few minutes before eating.