Tinoland Manok(Gingered Chicken Soup With Papaya Or Chayote)
- 2 lbs. chicken breasts, skinned and boned
- 1 tsp. salt
- 1/2 tsp. white pepper
- 1 Tbsp. fresh lime juice
- 2 Tbsp. oil
- 3/4 c. onion, finely chopped
- 2 cloves garlic, minced
- 4 tsp. fresh ginger root, minced
- 3 c. water
- 1 small papaya or chayote, fairly firm, peeled, seeded and cut into 1 inch pieces
- Lightly pound chicken breasts. Season all sides with salt, pepper and lime juice. Cut into bite-sized pieces. Set aside. Pour oil into a heavy frying pan and place over medium-high heat. When oil is hot, add the onion and garlic and saute. Stirring constantly until onions are golden and garlic is crisp. Add the chicken and minced ginger. Continue sauteing; stir constantly until chicken has whitened. Transfer sauteed ingredients into a sauce pan and add three cups water. Bring soup to a boil, cover, lower heat and simmer until chicken is tender (about 15 minutes). Add the diced papaya (or chayote) and simmer 5-6 additional minutes. Correct seasonings to taste. Serve hot.
chicken breasts, salt, white pepper, lime juice, oil, onion, garlic, fresh ginger root, water, papaya
Taken from www.cookbooks.com/Recipe-Details.aspx?id=20772 (may not work)