Gingered Chicken Soup With Papaya
|Chicken breasts||2 Pound, skinned (Skinned And Boned)|
|Pepper white||1⁄2 Teaspoon|
|Lime juice||1 Tablespoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Minced ginger root||4 Teaspoon|
|Water||3 Cup (48 tbs)|
|Papaya||1 Pound, peeled, seeded, and cut into 1-inch pieces (1 Small Sized One)|
Lightly pound the chicken breasts, then cut them into bite-sized pieces.
Season all sides with salt, pepper, and lime juice.
Set aside briefly.
Pour oil into a heavy frying pan and place over medium-high heat.
When the oil is hot, add the onion and garlic.
Saute, stirring constantly, until onions are golden and garlic is crisp.
Add the chicken and minced ginger.
Continue sauteeing, stirring constantly, until chicken has whitened.
Transfer sauteed ingredients to a saucepan and add 3 cups water.
Bring soup to a boil, cover, lower the heat, and simmer until chicken is tender, about 15 minutes.
When chicken is tender, add the diced papaya and simmer 5 to 6 minutes longer.
Correct seasonings, to taste.