Ginger Chicken Broth
A clear, warming broth simmered with fresh ginger and aromatics for a soothing base or sippable soup.
Dietary
Keto, Wheat free, Dairy free, Nut free
This light broth draws deep savory flavor from chicken bones and a generous amount of fresh ginger, simmered slowly with onion, garlic, and scallions. It works as a comforting sippable soup on its own or as a fragrant base for noodle soups and congee. The long, gentle simmer and periodic skimming keep the broth clear and clean-tasting.
Ingredients
- 3 pounds chicken bones or chicken carcass, including backs and wings
- 4 quarts water
- 4 ounces fresh ginger, sliced into thick coins and lightly smashed
- 1 yellow onion, peeled and halved
- 6 cloves garlic, smashed
- 4 scallions, trimmed and cut into thirds
- 1 tablespoon whole black peppercorns
- 2 tablespoons Shaoxing wine
- 1 1/2 teaspoons salt, plus more to taste
- 1 carrot, peeled and cut into chunks
Method
-
Rinse the chicken bones under cold water, removing any loose fat or blood.
-
Place the bones in a 12-quart stock pot and cover with water by 2 inches. Bring to a boil over high heat and let boil 5 minutes to release impurities.
-
Drain the bones in a colander and rinse under cold water, scrubbing off any scum clinging to the bones and pot.
-
Return the cleaned bones to the pot and add the 4 quarts of fresh water, ginger, onion, garlic, scallions, and peppercorns.
-
Bring to a boil over high heat, then reduce the heat to low so the broth barely simmers.
-
Simmer uncovered, skimming any foam or fat from the surface every 30 minutes, for 3 hours.
-
Add the carrot and Shaoxing wine, and continue simmering for 30 more minutes.
-
Strain the broth through a fine-mesh sieve into a clean pot or large bowl, discarding the solids.
-
Stir in the salt and taste, adjusting seasoning as needed.
-
Skim any remaining surface fat with a spoon or ladle, then serve hot or cool completely before refrigerating.
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Ginger Chicken Broth
This light broth draws deep savory flavor from chicken bones and a generous amount of fresh ginger, simmered slowly with onion, garlic, and scallions. It works as a comforting sippable soup on its own or as a fragrant base for noodle soups and congee. The long, gentle simmer and periodic skimming keep the broth clear and clean-tasting.
3 hr 15 min 8 servings 70 cal
Ingredients
- 3 pounds chicken bones or chicken carcass, including backs and wings
- 4 quarts water
- 4 ounces fresh ginger, sliced into thick coins and lightly smashed
- 1 yellow onion, peeled and halved
- 6 cloves garlic, smashed
- 4 scallions, trimmed and cut into thirds
- 1 tablespoon whole black peppercorns
- 2 tablespoons Shaoxing wine
- 1 1/2 teaspoons salt, plus more to taste
- 1 carrot, peeled and cut into chunks
Method
- 1
Rinse the chicken bones under cold water, removing any loose fat or blood.
- 2
Place the bones in a 12-quart stock pot and cover with water by 2 inches. Bring to a boil over high heat and let boil 5 minutes to release impurities.
- 3
Drain the bones in a colander and rinse under cold water, scrubbing off any scum clinging to the bones and pot.
- 4
Return the cleaned bones to the pot and add the 4 quarts of fresh water, ginger, onion, garlic, scallions, and peppercorns.
- 5
Bring to a boil over high heat, then reduce the heat to low so the broth barely simmers.
- 6
Simmer uncovered, skimming any foam or fat from the surface every 30 minutes, for 3 hours.
- 7
Add the carrot and Shaoxing wine, and continue simmering for 30 more minutes.
- 8
Strain the broth through a fine-mesh sieve into a clean pot or large bowl, discarding the solids.
- 9
Stir in the salt and taste, adjusting seasoning as needed.
- 10
Skim any remaining surface fat with a spoon or ladle, then serve hot or cool completely before refrigerating.
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