This wonderful gingered broth soothes the soul and can be used in a variety of ways. For this recipe, I’ve poured it over grilled chicken and some raw vegetables. There are lots of options for the veggies: try leeks, enoki mushrooms, napa cabbage, radishes, cucumbers or jicama. Yield is 4 servings.
ingredients
Grilled Chicken
Gingered Broth
directions
Put the lemon juice, zest, olive oil, ginger, garlic and herbs in a resealable plastic bag.
Add the chicken, seal the bag, and toss to coat.
Marinate chicken in the refrigerator overnight.
Remove the chicken from the refrigerator.
Preheat the grill on medium-high heat.
Season the chicken with salt and pepper.
Grill the chicken until cooked, about 5 to 6 minutes per side, or until chicken reaches an internal temperature of 175 to 180 degrees F.
Let the chicken rest for 5 minutes.
Slice the chicken, across the grain, into thin slices.
In a large saucepan, combine the stock with the smashed ginger, minced garlic, oregano, lemon juice and lemon peel and bring to a boil on medium-high heat.
Reduce the heat to low, cover and simmer 15 minutes.
Strain the broth, add the 1 tbsp. chopped parsley, season with salt and pepper. Keep hot.
Divide the watercress leaves, carrot, leek, shiitake mushrooms, grilled chicken slices among 4 soup bowls.
Ladle the hot broth over the vegetables and chicken and garnish with the fresh herbs.