Filipino Chicken Tinola | Warming Ginger Chicken Soup

Cut the chicken thigh fillets into bite-sized pieces. Peel the ginger and cut into thin matchsticks, crush the garlic, finely chop the onion, and slice the zucchini into half-moons.

Heat 1 tablespoon of sunflower oil in a large pot over medium heat. Add the chopped ginger, garlic, and onion, then sauté for 2-3 minutes until wonderfully fragrant.

Add the chicken to the pot and sauté until it turns white, about 4-5 minutes. Pour in 2 tablespoons of fish sauce and toss together so the meat absorbs the flavours.