How to Make Postpartum Green Papaya Chicken Soup
June and Dan recently welcomed beautiful twins to the world, congrats mama and papa! During the postpartum confinement period, it’s important to consume nourishing dishes to help the body heal and recover. This week, I helped June prepare Green Papaya and Chicken Soup, a recipe Mama Quan sent over.
You can learn more about the Chinese Postpartum Confinement here where Dr. Quan AKA Papa Quan answers your frequently asked questions about the do’s and don’ts for the first 30 days!
What You’ll Need:
a young, green papaya - An amazing ingredient for nursing moms because it is rich in enzyme, and the vitamins and minerals it contains help with the production and quality of breastmilk!
fresh ginger and black sesame oil - As Papa Quan explains in the video, the body is unbalanced after giving birth and becomes very “yin.” Ginger is a “yang” food and is essential to balance and to help restore the health and body. In this recipe, we will be browning the ginger in black sesame oil. The browned ginger warms the uterus and promotes its cleansing after birth.
a whole chicken - A great source of protein and iron, provides comfort, and replenishes vital energy.
apple cider vinegar - The health benefits of ACV is unmatched and so many people swear by it. With postpartum recovery specifically, ACV improves digestion, prevents bacterial infection for both vaginal and C-section mamas, and helps boosts energy as it is a natural electrolyte.
1 whole young, green papaya
1 whole chicken
2 inch fresh ginger
2 tbsp black sesame oil
3 tbsp apple cider vinegar
salt to taste
How to Cook It:
To prepare the papaya, remove the skin and cut it in half lengthwise. Use a spoon to scrape out all of its seeds. Cut into large chunks and set aside.
Place the chicken in a large stockpot and bring to a boil. Once it is boiling, turn down the heat and simmer for 45 min, skimming out all the fat and impurities.
Meanwhile, peel and slice your fresh knob of ginger, then heat sesame oil in a small pan. Brown the ginger and set aside.
Remove the chicken from the stock and allow it to cool. Once it isn’t too hot to handle, debone the chicken and shred the meat. Set aside. You can add the chicken back into the stock. I left it out until plating so the meat stays moist and tender.
Add the papaya, sesame oil, browned ginger, and apple cider vinegar to the broth and bring to a boil. Turn down the heat and simmer until the papaya is fork tender.
Enjoy!
Mamas, I hope you find this recipe comforting and nourishing. You are doing amazing.
Written by Edlyn Wong