Shark's Fin and Sichuan Pepper by Fuchsia Dunlop

Author:Fuchsia Dunlop
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2019-09-12T16:00:00+00:00

Chicken and papaya soup, good for the pneumonia

1 really good chicken, preferably an organically reared boiling bird (about 3½ lb/1.5 kg)

A 0.7 oz (20 g) piece of fresh ginger, unpeeled

2 spring onions

2 tsp Shaoxing wine

2 ripe papayas

Salt and pepper to taste

1. Blanch the chicken in a panful of boiling water, and then rinse.

2. Slightly crush the ginger with the side of a cleaver or a heavy object. Wash and trim the spring onions and break them into a few long sections.

3. Place the chicken in a saucepan or casserole dish with just enough water to cover it (2½–3½ quarts/2.5–3.5 litres). Bring the liquid to the boil over a high flame, and skim off any scum that rises to the surface. Add the ginger, spring onions and wine, then turn the heat down and simmer gently, half-covered, until the chicken is very tender and comes easily away from the bone.

4. Shortly before the chicken is ready, peel and de-seed the papayas, cut them into chunks and add them to the soup.

5. Season with salt and pepper if desired. Serve each guest with some chicken and some papaya, covered in broth.

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