Connie’s notes
A simple dish with very few ingredients. But the flavor and aroma are sensational. To get the best results, there are a few tricks to follow.
Tip #1: Chicken
Use bone-in chicken. Free-range, if you can get one because free-range chicken makes the most flavorful broth.Tip #2: Green papaya
It’s unripe papaya that’s still green. The flesh is firm rather than soft and just perfect to be used as a vegetable.Tip #3: Spice base
You have to exert some effort in making the flavor base. Saute ginger and shallots, stirring occasionally, until the ginger deepens in color and the edges of the shallot slices are a deep brown. You want caramelization to set in because that means both a deeper flavor and a richer color.Tip #4: Brown the chicken
Once the ginger and shallot slices are sufficiently sauteed, add the chicken. Leave to brown the undersides then stir. Continue cooking, with occasional stirring, until the chicken skin is golden in color.Tip #5: Fish sauce
Season with fish sauce. Not salt, please. Use fish sauce. It makes a world of difference.Tip #6: Chili leaves
Add them after the heat has been turned off. Why not simmer the chili leaves with the chicken and green papaya? Because heating chili leaves for an extended period of time makes them bitter. So, let them cook with the heat off to get the best out of them.Ingredients
- 2 tablespoons cooking oil
- 2 shallots peeled and sliced
- 2 thumb-size pieces ginger sliced thinly
- 1 kilogram bone-in chicken (2.2 pounds) cut into 12 to 16 pieces
- fish sauce to taste
- 1 medium green papaya peeled, deseeded and cut into wedges
- 1 large handful chili leaves
Instructions
- Heat the cooking oil in a pot.
- Saute the shallots and ginger until they start to brown.
- Add the chicken pieces and cook in the hot oil until the skin is golden brown.
- Drizzle in a quarter cup of fish sauce. Continue cooking, with occasional stirring, until the chicken has soaked up the fish sauce.
- Pour in enough water to cover the chicken. Bring to the boil, lower the heat, cover and simmer for about 20 minutes.
- Stir in the green papaya, bring to boil once more, then lower the heat, cover and simmer for ten to 15 minutes, or until tender.
- Turn off the heat. Taste the broth. Season with more fish sauce if necessary.
- Drop the chili leaves, press into the broth, cover the pot and leave for five minutes.
- Serve immediately.
Chinese-style fish fillet with lemon sauce
