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Chicken with Papaya


Chicken with Papaya
2 Tablespoons corn oil
2 pounds chicken thigh meat on the bone, chopped into two-inch pieces
2 slices fresh ginger, cut into thin slivers
2 cloves garlic, sliced then cut into thin slivers
4 cups chicken broth
2 green papayas, seeded, peeled, and cut into one-inch pieces
2 Tablespoons thin soy sauce
1 Tablespoon oyster sauce
1 dash white pepper or 1 teaspoon dried ground papaya seeds
4 Tablespoons cornstarch mixed with an equal amount of cold water
1. Heat oil and fry chicken pieces, skin side down only until the skin is browned, then remove and set aside. Do only a few pieces at a time.
2. Fry ginger and garlic in the oil remaining in the pan until aromatic then return the chicken to the pan, add the broth, papaya pieces, and both sauces and simmer for forty-five minutes. Add the pepper or papaya seeds and the cornstarch mixture and cook over high heat until thick and clear, then serve in bowls as you would a stew.
Serves eight.

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