Ingredients

• 2 tablespoons canola oil
• 8 ounces ginger, crushed
• 5 pounds chicken wings
• 1/2 cup fish sauce
• Water, as needed
• 3 pounds long squash, peeled, seeded, medium dice (or sub daikon)
• 8 ounces whole mushrooms, canned or fresh
• Salt, to taste
• Pepper, to taste
• Optional: Moringa leaves (marungay)
• Optional: Bittermelon leaves/fruit (parya)

Directions

1. In a large pot, heat canola oil.
2. Add ginger and saute for one minute.
3. Add chicken winds and sear until the skin starts to brown.
4. Add fish sauce and let it reduce for a minute.
5. Add water until it reaches about 1/2" above chicken and bring to a boil.
6. Turn heat down and simmer for about 30 minutes.
7. Use a large spoon and skim any debris floating at the top.
8. Add squash and simmer for another 15 minutes or until squash is cooked through.
9. Add mushrooms and simmer for another 5 minutes.
10. Remove from heat and serve.