Whenever I feel sick or the rainy days would set in, this soup helps calm the nerves and sooth the throat because of the presence of ginger in this dish. The young chilli pepper gives a light pepper taste to the dish too. The gizzard and liver may be omitted in this dish if desired. If young or green papaya is not available, this can be replaced with chayote.
1 kilo chicken, cut into serving pieces
chicken gizzard, cooked and cut into strips
chicken liver, whole
1 tsp. garlic, chopped
1/4 cup white onions, cut into 1/2" strips
1 small ginger, julienne
10 cups chicken stock
1 kilo green papaya, peeled and sliced
5 pcs. young chili pepper leaves
salt and pepper to taste
Heat oil and saute garlic, onions and ginger. Add the chicken liver and stir until cooked. Set aside liver. In the same pan, stir the giblet and chicken pieces. Add the stock and simmer until the chicken is cooked. Put in to green papaya and boil until done. Add the chili pepper leaves and cooked liver. Remove from heat and serve with fish sauce and dayap juice.