Poach

• Place whole chicken in a large pot and fill with water until covered
• Add garlic, ginger root, a sliced hot pepper, apple cider vinegar, and salt.
• Cover and bring to a boil.
• Reduce heat to a gentle simmer. Skim off any froth that comes to the surface.
• Continue to cook over medium heat until chicken is fully cooked and will be easy to debone.
• Remove chicken from broth and set aside to cool.
• Strain broth through a sieve to catch any small bones.
• Debone chicken once it's cooled.

Sauté

• In the now-empty large pot, sauté carrots and onions in coconut oil, along with additional garlic and ginger.
• Add chicken broth back to the pot and simmer until carrots are tender.
• Add sliced zucchini, greens, or whatever vegetables you have to add.

Season

• Season with soy sauce, fish sauce, and Shaoxing cooking wine (don't skip this!).
• Add cooked chicken, as desired.
• Once the zucchini and other vegetables are tender, add fresh herbs like cilantro or Thai basil.

Serve

• Serve the soup over rice noodles. (Or skip the noodles for a lower carb meal!)

• Chop fruit, peppers, onions, and tomatoes.
• Mix gently, adding chopped cilantro if desired.
• Sprinkle with lime or lemon juice. Season with salt and pepper.
• Serve with tortilla chips and black beans.

• Wearing gloves, slice each jalapeno in half length-wise, removing seeds and stem.
• Using a table knife, spread cream cheese into the open half of each jalapeno.
• Place stuffed jalapenos in glass pan, cream cheese side up.
• Sprinkle jalapenos with grated cheeses.
• Bake at 375 until cheeses are golden.
• Cool slightly before serving.