Philippines Chicken Tinola (Hearty Chicken Soup)

From the book The Art of Eating Well by Hemsley & Hemsley

2 Tbsp of ghee or coconut oil
3 large onions, diced
8 garlic cloves, diced
thumb size of ginger root or 2 tsp minced ginger
4 chicken thighs
6 large carrots, chopped into medium chunks
2 quarts of water or bone broth
3 large zucchinis, chopped into medium chunks
1 large green or white cabbage or kale
sea salt and white pepper

Heat the ghee in a large saucepan over medium heat and gently saute the onion, garlic and ginger until soft  and translucent, but not browned.

Add the chicken and carrot to the pan and pour over the bone broth to cover. Bring to boil, then reduce the heat immediately and simmer for 30 minutes or until  the chicken is cooked through.

Remove the cooked chicken from the pan and add the zucchini. Simmer for 10 minutes. Meanwhile, shred the chicken  using a knife and a fork, return to the pan and season with salt and pepper.

Stir through the shredded cabbage and turn off the heat. If using kale, cook for 5 minutes.

If you want a Philippine taste then mix the tamari lemon dressing together in a small bowl. Serve alongside the tinola and let everyone add a teaspoon or so to taste.

Tamari Lemon Dressing
4 Tbsp tamari
4 Tbsp lemon juice
large pinch of white pepper