ADVERTISEMENT

Gingered Broth

Gingered Broth
YIELDS
4 servings

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.

ADVERTISEMENT

Ingredients

Grilled Chicken

2
Tbsp lemon juice
Grated zest of 1 lemon
¼
cup olive oil
1 ½-inch
piece ginger, minced
2
cloves garlic, minced
1
Tbsp chopped fresh parsley
1
Tbsp chopped fresh coriander
2
tsp chopped fresh basil
1
tsp chopped fresh mint
4
boneless chicken thighs
Coarse salt and freshly cracked pepper

Gingered Broth

6
cup chicken stock
1 1-inch
piece of fresh ginger, peeled, sliced into coins and lightly smashed
1
clove garlic, minced
½
tsp dried Greek oregano
1
Tbsp lemon juice
Strip lemon peel, no pith
1
Tbsp chopped fresh parsley
Coarse salt and freshly cracked black pepper
½
bunch watercress (3 ounces), stems discarded and leaves reserved
1
carrot, peeled and cut into julienne
½
small leek, washed, cut into julienne
6
shiitake mushrooms, caps only, cut into julienne
Handful of sliced fresh herbs, such as basil or parsley, for garnish
ADVERTISEMENT

Directions

Step 1

Put the lemon juice, zest, olive oil, ginger, garlic and herbs in a resealable plastic bag.

Step 2

Add the chicken, seal the bag, and toss to coat.

Step 3

Marinate chicken in the refrigerator overnight.

Step 4

Remove the chicken from the refrigerator.

Step 5

Preheat the grill on medium-high heat.

Step 6

Season the chicken with salt and pepper.

Step 7

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.

Step 8

Let the chicken rest for 5 minutes.

Step 9

Slice the chicken, across the grain, into thin slices.

Step 10

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.

Step 11

Reduce the heat to low, cover and simmer 15 minutes.

Step 12

Strain the broth, add the 1 tbsp. chopped parsley, season with salt and pepper. Keep hot.

Step 13

Divide the watercress leaves, carrot, leek, shiitake mushrooms, grilled chicken slices among 4 soup bowls.

Step 14

Ladle the hot broth over the vegetables and chicken and garnish with the fresh herbs.

Rate Recipe

My rating for Gingered Broth
ADVERTISEMENT