Yunlong Papaya Chicken

Last updated 2026-11-14 — The papaya used in "Papaya Chicken" is tangy and delicious. From mid-spring when the flowers fall and fruits set, to mid-autumn when the papayas ripen and drop, they can be eaten raw dipped in sugar, salt, or sauce. Most are made into licorice-salted papaya or honey-glazed papaya, which stimulate saliva production, soothe coughs, whet the appetite, and strengthen the spleen—greatly loved by the young, middle-aged, and elderly alike. Papaya is also used to make wine, offering medicinal benefits such as relaxing tendons, dispelling dampness, and relieving muscle cramps. Therefore, in Yunlong County, Dali Prefecture, this sour and fragrant papaya is used to cook chicken for disease prevention, health improvement, and entertaining guests from afar. It helps relieve fatigue, strengthen muscles, and invigorate the stomach. The chicken used in Papaya Chicken must primarily be about 1,500g of young chicken. After slaughtering, plucking, and cleaning, it’s cut into small pieces, stir-fried in hot fragrant oil, then seasoned with salt and boiled in water until 70% cooked. Peeled and shredded papaya is added and simmered until the chicken becomes tender and juicy, then pepper powder and tsao-ko powder are added to finish. The resulting Papaya Chicken has a clear, pure flavor with tangy, aromatic broth and meat, completely free of greasiness. It leaves you with a boosted appetite and a pleasant, refreshed feeling all over.