Stewed Chicken with Papaya
Ingredients (Serve 4):
| Skinless Chicken Meat | 16 pieces (160gm or about 4 teals) |
| Green Papaya | 400gm (about 10 teals) |
| Peeled Ginger Slices | 1 piece |
| Soaked Black Fungus | 1 piece |
| Seedless Red Date | 16 pieces |
| Spring Onion | 1 stick |
| Chicken Stock | 200ml (about 3/4 cup) |
Seasonings:
| Coarse White Pepper | 1 teaspoon |
| Canola oil | 2 teaspoons |
Marinate Chicken:
| Fine Salt | 1/2 teaspoon |
| Starch | 1 teaspoon |
| Ginger Juice | 1/2 teaspoon |
| Canola oil | 1 teaspoon |
Cooking Method:
| 1. | Marinate the chicken meat with salt, starch, ginger juice and oil. |
| 2. | Peel the papaya and cut into wedges, wash the red dates, trim the black fungus and cut spring onions in 4 cm length. |
| 3. | Heat up the pan with oil, slightly brown the chicken pieces, add ginger slices, red dates and papaya. |
| 4. | Add the chicken stock, coarse white pepper and black fungus, cover and simmer for 5 minutes. |
| 5. | Add spring onions and season. |
This recipe is provided by Hospitality Industry Training and Development Centre and Chinese Cuisine Training Institute
