Usuba
Chicken Broth with Ginger and Garlic
Clear, aromatic broth made from chicken and bones with spicy ginger. Prepared by slow simmering on low heat, which reveals deep flavor and makes the broth an ideal base for soups and sauces.
- Total
- 330 min
- Standard serving
- 856.2 g
Ingredients
Total 8
Instructions
- 1
Step 1
Slice ginger (about 4 cm) diagonally into 1 cm thick slices, keeping the skin on. Lightly crush garlic cloves with the flat side of a knife without peeling.
- 2
Step 2
Place the chicken fillet, chicken bones, and necks in a large pot. Pour in 4 liters of cold water and bring to a boil over medium heat. Reduce the heat to low — the broth should barely simmer, not boil vigorously.
- 3
Step 3
Skim the foam without stirring the broth — this will take 20–30 minutes. Add salt to taste, ginger slices, crushed garlic, and the white part of the green onion. Simmer for 4 hours over low heat.
- 4
Step 4
Cool the finished broth, strain it through a sieve. Chill for 1 hour and remove the solidified fat from the surface.
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