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CookSmart (1st Issue) Page14

CookSmart (1st Issue) Page14

EatSmart Recipes

 

Stewed Chicken with Papaya

"3 Less" and "More Fruit and Vegetables" Dish

 

Ingredients to serve 4

Skinless Chicken Meat

16 pieces (160 g or about 4 taels)

Green Papaya

400 g (about 10 taels)

Peeled Ginger Slices

1 piece

Soaked Black Fungus

1 piece

Seedless Red Date

16 pieces

Spring Onion

1 stick

Chicken Stock

200 ml (about 3/4 cup)

 

Seasonings

Coarse White Pepper

1 teaspoon

Canola Oil

2 teaspoons

 

Marinate Chicken

Fine Salt

1/2 teaspoon

Starch

1 tablespoon

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 4cm 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.

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