CHICKEN AND PAPAYA SOUP

Step 1

Prepare a big pot of water and blanch the chicken for a minute or two, and then discard the water and rinse the chicken with cold running water

Step 2

Slightly crush the ginger with the side of a cleaver or a heavy object. Wash and trim the spring onions and break them into a few long sections

Step 3

Place the chicken in a saucepan or casserole dish with just enough water to cover it. Bring the liquid to the boil over a high flame, and skim off any scum that rises to the surface. Add the ginger, spring onions and wine, then turn the heat down and simmer gently, half-covered, until the chicken is very tender and comes easily away from the bone when you pull it with tongs, about 1 hour or so. Skim off as much oil that rises to the top as possible (they mostly comes from the skin of the chicken)

Step 4

Shortly about 30 minute before the chicken is ready, peel and de-seed the papayas, cut them into chunks and add them to the soup

Step 5

Season with salt and pepper to your taste and serve on individual serving bowl