Ginger Chicken Broth
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A quick and easy Ginger Chicken Broth recipe using simple ingredients. Warm and comforting, it's the perfect dish for a cold day.
Serves:6 people
Equipment
- 1 large dutch oven or large heavy based saucepan with a lid
Ingredients
- 1.2-1.5 kilo chicken allow about 180g chicken breast per person - a little more if you are using chicken pieces
- 2 medium carrots sliced diagonally
- 1 rib celery - including leaves - sliced thinly diagonally
- 1 large fennel - sliced thinly
- 1 large onions - finely chopped
- 2-3 cloves garlic - finely chopped or grated with the ginger
- 40 g ginger - peeled and finely sliced or grated with the garlic or grate half and finely slice the rest - cooked ginger in the broth is very tasty
- 3 small dried chillies optional
- ½ tbsp green and white peppercorns - roughly chopped
- 1 bay leaf
- 1½ tbsp Japanese 7 spice (Shichimi Togarashi) plus extra for serving see below
- 35 g parsley with stems - roughly chopped (save some for garnishing)
- 1-1½ litres boiling water
- olive oil
- salt
Serving
- 1 tsp Japanese 7 spice or Gomasio optional
- 2-3 finely sliced spring onions
Instructions
- In a large, heavy-based pan, soften the onions, fennel and crushed peppers in olive oil. When soft, add the celery, bay, chillies, ginger and garlic.
- Chicken pieces: Toss with the vegetables and sprinkle over the Japanese 7 spice. Whole chicken(s): Place on top of the vegetables and sprinkle over the Japanese 7 spice.
- Add boiling water so it just covers the meat. Add the carrots, parsley and celery leaves.
- Bring to a boil and simmer gently until the meat is cooked and starts coming off the bone, approximately 30-40 minutes. Add more water if necessary and check for seasoning - add only a little salt if you are serving with Gomasio.
Serving Suggestions
- Serve as a soup - with chicken shredded away from the bone. Remove the meat and shred off the bone. Strain the stock - return the strained stock to the pan with the chicken and any of the whole vegetables.
- Or serve the shredded chicken separately piled onto a plate of noodles or rice. Guests can then eat the broth and vegetables accompanied by the chicken.
- Garnish all versions with finely sliced spring onions and parsley, and sprinkle with Seven Spice.
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