Filipino Ginger Chicken Soup | Chicken Tinola

Wash the chicken thigh fillets, pat them dry, and cut into bite-sized pieces. Peel the ginger and cut into fine matchsticks (julienne). Crush the garlic, and finely chop the onion. Wash the zucchini and cut into half-moon shapes or thicker bite-sized slices.

Heat the sunflower oil in a deep pot over medium heat. Add the ginger strips, garlic, and onion, then sauté for 2-3 minutes until the irresistible aromas are released and the onion turns translucent.

Add the diced chicken thigh fillets to the pot and sauté for 4-5 minutes until the pieces turn white on all sides and take on a light colour. Drizzle with the fish sauce, add the whole black peppercorns, and toss thoroughly.