Gingered Broth

  • serves 4
Christine Cushing
Christine Cushing

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.

2 Ratings
Directions for: Gingered Broth


Grilled Chicken

2 Tbsp lemon juice

Grated zest of 1 lemon

¼ cup olive oil

1 1/2-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


Grilled Chicken

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

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

3. Marinate chicken in the refrigerator overnight.

4. Remove the chicken from the refrigerator.

5. Preheat the grill on medium-high heat.

6. Season the chicken with salt and pepper.

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.

8. Let the chicken rest for 5 minutes.

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

Gingered Broth

1. 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.

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

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

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

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

See more: Poultry, Main, Chicken, Herbs, Grill, Barbeque, Vegetables, BBQ


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