Braised Chicken with Green Papaya and Ginger
A technical Chinese clay pot dish where papaya enzymes tenderize the chicken during a low-and-slow braise.
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Ingredients
- 1.2 kg Whole organic free-range chicken, cut into 12 pieces
- 500 grams Green (unripe) papaya, peeled and cubed into 2-inch chunks
- 80 grams Old ginger, sliced into thick coins and lightly bruised
- 0.5 cup Shaoxing rice wine (aged 5+ years recommended)
- 3 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce (for color depth)
- 20 grams Rock sugar
- 2 cups Chicken bone broth (high gelatin content)
- 2 tablespoons Peanut oil
- 2 pieces Star anise
- 4 stalks Scallions, cut into 3-inch lengths
- 0.5 teaspoon White pepper powder
Instructions
- 1
Blanch the chicken pieces in boiling water for 3 minutes to remove impurities, then drain and pat dry with paper towels to ensure a proper sear.
- 2
Preheat a traditional sand-clay pot over medium heat with peanut oil; add the bruised ginger and star anise, frying until the ginger edges are golden and aromatic.
- 3
Increase heat to high and sear the chicken pieces in the clay pot until the skin renders its fat and turns a deep golden brown.
- 4
Deglaze the pot with Shaoxing wine, scraping the bottom to incorporate the fond, then add the light soy sauce, dark soy sauce, and rock sugar.
- 5
Layer the green papaya chunks over the chicken; the papain enzymes must be in close contact with the meat to initiate the tenderizing process during the braise.
- 6
Pour in the chicken bone broth until the liquid reaches two-thirds of the way up the ingredients; bring to a gentle simmer.
- 7
Cover the clay pot with a tight-fitting lid and reduce heat to the lowest possible setting, simmering for 45-50 minutes until the papaya is translucent and the chicken is 'fall-apart' tender.
- 8
Remove the lid, increase heat to reduce the sauce into a glossy glaze for 5 minutes, and garnish with fresh scallions and white pepper before serving.
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