Tinola Ginger and Chicken Soup

Ingredients:

Marinade:

• 4 tablespoons soy sauce
• 1 tablespoon ginger
• 1 tablespoon garlic

Soup:

• 2 chicken breasts
• 3 tablespoons ginger
• 1 and 1/2 tablespoons garlic
• 1/2 medium onion
• 3 cups chicken broth
• 1 chayote squash, cubed
• 2 cups chopped kale
• salt and pepper
• ~ 3 tablespoons cornstarch

Directions:

1. 4 tablespoons soy sauce
2. 1 tablespoon ginger
3. 1 tablespoon garlic
4. Marinate chicken for approximately 20 minutes.
5. Bake chicken at 350 F to internal temperature of 165 F; set aside and rest.
6. Sauté onion, garlic, and ginger.*
7. Add chicken broth; bring to boil.
8. Add cubed chayote and simmer till tender.
9. Add slurry of cornstarch (l tablespoon per cup liquid) to achieve desired soup thickness.
10. Add cubed chicken.
11. Add kale and simmer until wilted.
12. Salt and pepper to taste.

* Use fresh ginger for stronger flavor or increase amount of minced ginger.

Yield:

6 servings (8-ounce portions)