Friday, March 1, 2013
5 lbs chicken thighs, cut in half
4 cans chicken broth
4 small-med green papaya (peeled, clean and cut in cubes)
4 pieces ginger (sliced)
½ teaspoon salt
1 tablespoon shoyu
Boil chicken in water for 30 minutes then drain out half of the water from pot. Now add in the papaya, chicken broth, ginger, salt and shoyu and let boil all together for another 30 minutes so all flavors can set in together nicely. Check the taste if need more salt, then add. If no need, enjoy over rice. ONO!