3 pounds chicken thighs, boned and skinless
1 1/4 pounds pork rib tips
1 teaspoon salt or more if desired
Freshly ground pepper
2 tablespoons olive oil
2 medium apples, cored and diced
1 1/2 inch piece ginger, peeled and chopped
1 pound carrots cut into 1 inch pieces
2 cups water
2 cups milk
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
2 tablespoons soy sauce
Sprinkle the chicken and pork with 1 teaspoon salt and pepper. Warm the olive oil in a large Dutch oven on medium- low heat and lightly brown the meats on both sides. Do this in batches so the pot does not get too crowded and you end up steaming the meats rather than browning them. This way you won't miss out on the extra flavor of carmelization.
After chicken and pork have been browned, remove them from the pot and set aside. Pour off all but about 2 tablespoons of fat and sauti the ginger as well as the carrots and apples until lightly browned.
Add the chicken and pork back to the pot, stir in the water, milk, cinnamon, cayenne and soy sauce. Scrape up all the browned bits at the bottom of the pot and simmer on low for about 30 minutes until the chicken is cooked through.
Remove the chicken and pork and set aside to cool. Meanwhile puree the remaining
soup. As soon as the meats are cool enough to handle cut them into bite size pieces, removing pork rib bones when necessary. Return the meats to the pot, adjust the seasoning if necessary, heat everything through and serve.