Boiled Chayote with Chicken Thigh
1.
Cut the chicken thighs into small pieces for later use.
2.
Heat the wok, pour the oil and heat it up, add the grass fruit and ginger to stir up the aroma.
3.
Add the chicken thighs and stir-fry until the moisture is dry.
4.
Pour in an appropriate amount of hot water and boil the water, then change to low heat and boil for half an hour.
5.
Wash the chayote after peeling the outer crusty skin.
6.
Cut the chayote into small pieces.
7.
Cook the chicken for half an hour and then add the chayote and cook.
8.
Add an appropriate amount of salt and cook until the melon is cooked.
Tips:
The chayote used to cook the soup is larger and more floury.