Best Ginger Chicken Broth Recipes

Miso Chicken in Ginger, Leek and Scallion Broth image

Provided by David Tanis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

8 boneless, skinless chicken thighs (about 3 pounds)
Salt and pepper
2 large garlic cloves, smashed but not peeled, plus 1/2 teaspoon grated garlic
1 (2-inch) piece ginger, peeled and thickly sliced, plus 1 teaspoon grated fresh ginger
1 small onion, thinly sliced
6 cups chicken broth (optional)
1/4 cup mirin
4 tablespoons yellow or red miso
1/2 teaspoon gochugaru (Korean red-pepper flakes)
2 tablespoons rice wine vinegar
2 tablespoons granulated sugar
2 cups leeks, white and tender green parts, chopped into 1/2-inch pieces
1/2 cup thinly sliced scallions, for garnish

Steps:

Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.
In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.
Bake chicken until browned and glazed, about 20 minutes.
While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done - soft, but still green, about 5 minutes.
To serve, slice chicken into 1/4-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.

Asian Chicken Meatballs in a Ginger Miso Broth image

Provided by barbara lentz @blentz8

Number Of Ingredients 19

MEATBALLS
1 pound(s) ground chicken
1 large egg
1/4 clove(s) panko bread crumbs
1 bunch(es) scallions sliced thinly divided
2 teaspoon(s) soy sauce
1 tablespoon(s) chili paste
1 teaspoon(s) miso paste
1 teaspoon(s) ginger grated
BROTH
8 cup(s) chicken stock
4 cup(s) water
2 tablespoon(s) miso paste
1 tablespoon(s) grated ginger
4 clove(s) garlic minced
- remaining scallions
2 tablespoon(s) fish sauce
1 cup(s) cilantro chopped for serving
2 - limes for serving

Steps:

Add all ingredients for meatballs together but only use two tablespoons of scallions reserve the rest for broth. roll into balls. Set aside
Add all ingredients for broth together except for cilantro and lime. Bring to a boil. Reduce to a simmer and add meatballs a few at a time and poach until done removing them with a slotted spoon and repeat until all meatballs are done.
Serve by placing meatballs in bowl pour broth over top, sprinkle with cilantro and a squeeze of lime juice.

Poached Chicken with Bok Choy in Ginger Broth image

Provided by Martha Stewart

Number Of Ingredients 9

4 1/2 cups homemade or store-bought low-sodium chicken stock
2 cups water
1 piece (1 1/2 inches) fresh ginger, sliced
1 cup sliced scallions, plus more for garnish
1 Thai chile or other hot chile, chopped, plus 1, sliced, for garnish
1 bunch fresh dill
6 ounces shiitake mushrooms, caps sliced 1/4 inch thick, stems reserved
1 split boneless, skinless chicken breast (1 pound)
2 heads baby bok choy, or 1 head regular, quartered into wedges

Steps:

Combine chicken stock, water, ginger, scallions, chile, dill, and reserved mushroom stems in a medium pot over medium heat. Bring to a low simmer. Add chicken, and cook until an instant-read thermometer inserted into the thickest part of the meat reaches 160 degrees, 13 to 15 minutes.
Remove chicken, and cover. Strain broth through a fine sieve; discard solids. Return broth to pot, and bring to a simmer. Add sliced mushroom caps and bok choy, and simmer until tender, about 5 minutes.
Slice chicken, and divide among 4 bowls. Ladle broth, with vegetables, over chicken, and garnish with scallions and chile.

Nutrition Facts : Calories 191 g, Cholesterol 41 g, Fiber 7 g, Protein 27 g, SaturatedFat 1 g, Sodium 490 g

GINGER CHICKEN BROTH image

Yield 5 people

Number Of Ingredients 10

3 pieces ½ in.-thick fresh ginger
½ lb. shallots
5 qt. water
½ lb. carrots
1 lemongrass stalk (white part only)
3-4 lb. stew chicken
1 bunch green onion (white part for broth, green part for garnish if desired)
1½ tbsp. salt
2 tbsp. fish sauce
4 tbsp. rock sugar

Steps:

1. Preheat the oven to 400°. 2. Crush ginger. 3. Put the shallots and ginger on a baking sheet and roast for 20 minutes or until softened and lightly browned. 4. Fill a large stockpot with the water and bring to a boil. 5. Add the roasted shallots, ginger, carrots, lemongrass, green onion, and stew chicken; bring to a boil. 6. Lower the heat to moderate and simmer until the chicken is cooked, about 2 hours. Add salt, rock sugar, and fish sauce. Continue cooking for 30 minutes. Drain broth into a separate pot. For extra-potent cold relief, pour a serving-size portion (about 32 oz.) of the broth into a smaller pot and add a 1½ in.-thick slice of ginger and 1 lemongrass stalk (just the white part). Bring to a boil and drink hot. Chef's tip: After whipping up a batch, freeze leftover broth for later use.