Ingredients
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3 Chicken legs
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2 small (and not so spicy) Chili pepper
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4 cloves Garlic
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1 small-medium piece (60 gr) Ginger
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1 Onion
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0.5 PapayaIt shouldn't be ripe
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1 Spring onions
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1 medium Tomato
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1 cube Chicken stock
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2 tbsp Fish sauce
Directions
Steps
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1
Done
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ArrangementsSlice the tomato and onion and chop the garlic. Peel the papaya and cut it in medium-size cubes. Break the spring onions in half with your hands, twice. Cut the chicken legs in half in the knee without separating the bones or skin. Cut the ginger in medium-size pieces and mash them. |
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2
Done
10 minutes
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SautéSauté the onion and garlic for few minutes, add the ginger and keep sauteing for a couple of minutes, and then add the tomato and keep stir frying for another minute. The goal is to fry them in medium-high heat without burning them. Finally add the chicken legs and fry until the start to cook, for about 5 minutes. |
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3
Done
30
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SoupAdd more than enough water to cover the ingredients and bring it to boil. Add the chicken stock and the vegetables (except the spring onions), and boil for around 30 min in medium-high heat with the lid. |
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4
Done
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In the middle of the boiling process, add the chili pepper (with a small cut in the skin), salt, pepper and the fish sauce. Few mins before finishing, add the spring onions. |
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5
Done
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RiceServe with rice! |
