This is a Cantonese soup which I got it from my Cantonese soup cook book. I tried cooking this several times when I was residing at my old place where green papaya is readily available at one of the vegetable stall in our nearby wet market.
It has been almost a year plus since I last cook this, as I have not come across any of the green papaya since I shifted! This is a very clear and nourishing soup which also aid in detoxifying our body. Enjoy! ^o^
Ingredients
1/2 chicken (chopped into big pieces)
1 green papaya (remove outer skin, deseed and cut into big pieces)
2 white fungus (soaked, removed the hard stem and tear into big pieces)
some red dates
a handful of wolfberry
a pinch of salt (optional)
Note: White fungus should only be added into soup 30 - 40 mins before turning off the stove. This is to prevent them from making the soup sticky and starchy if they are added too early.
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