Essentially chicken soup – and some! This dish from the Philippines is so full of flavour. Don’t forget the tamari dressing, it really makes it.
From 'The Art of Eating Well' by Jasmine and Melissa Helmsley
Gently sauté the onion, garlic and ginger in the ghee until soft, in a saucepan large enough to fit your chicken in
Add the chicken and carrot and poor over the bone broth, cover and simmer for 30 mins or until the chicken is cooked through
Remove the cooked chicken from the pan and add the courgette for 10 mins
Meanwhile shred the chicken into large pieces and return to the pan
Stir through the cabbage and turn off the heat
Mix the ingredients for the dressing and add a teaspoon or so to each bowl