Chicken broth with ginger and garlic
8 servings
240 minutes
Chicken broth with ginger and garlic is a refined dish of Chinese cuisine, infused with warmth and depth of flavor. Its roots trace back to ancient traditions of healing soups, where ginger and garlic were used to boost immunity and warm the body. This broth has a rich, aromatic taste with a slight spicy note from the ginger, while the garlic adds subtle depth. The flavor is harmonious—tender chicken base meets the freshness of onion and the spiciness of ginger root. It can be enjoyed as a standalone dish or used as a base for soups and noodles. Perfect for cold days or when you crave comfort and coziness in every sip.
1
Without peeling, slice the ginger diagonally into 1 cm thick pieces. Without peeling, lightly crush the garlic with the flat side of a knife.
- Fresh ginger root: 1 piece
- Garlic: 2 cloves
2
Place 1.5 kg of chicken or 600 g of chicken fillet and 2 kg of chicken carcasses, wings, necks, and feet in a large pot. Pour in 4 liters of cold water and bring to a boil over low heat. Reduce the heat to minimum - the broth should not boil.
- Chicken: 1 piece
3
Remove the rising foam without stirring the broth. This may take 20-30 minutes. Add salt, ginger, garlic, and the white part of green onions. Cook for 4 hours. If using a whole chicken and you want to use the meat for other recipes, you can take the chicken out of the broth after a couple of hours, cut off all the meat, and return the rest to the broth to cook for another 2-2.5 hours.
- Salt: 0.5 teaspoon
- Fresh ginger root: 1 piece
- Garlic: 2 cloves
- Green onions: 4 stems
4
Cool the prepared broth. Strain it. Chill for 1 hour, remove the fat, and use the broth for making soups.