Ingredients:
1 -3 lb stewing chicken
2 tablespoons salad oil
2 tablespoons fresh gingerroot, peeled and crushed
1 garlic cloves, peeled and crushed
4 cups chicken broth
2 teaspoons salt
1/8 teaspoon pepper
4 chayotes
Directions:
Cut up chicken into serving size pieces.
Heat oil in a large pot or Dutch oven. Brown chicken, ginger and garlic. Be careful not to burn garlic.
Add broth, salt, and pepper.
Cover; simmer for 2-1/2 hours or until chicken is tender.
Peel chayote and remove seed. Cut chayote into one inch cubes. Add chayote to pot and cook until chayote is fork tender. (10-15 minutes).
Serve over hot rice in a bowl. Makes six servings.
Fish sauce can be substituted for salt or 2 green papayas can be substituted for chayote.
Servings: 6
Time preparation: 15 min.
Time total: 165 min.