Skip to main content

Chicken broth with ginger

Andrew Grinton/The Globe and Mail

Servings: 8 to 9 cups

Ready time: 2 hours


3 pounds chicken bones or legs

10 cups cold water

2 shallots, skinned and cut in half

2-inch piece ginger, peeled

2 tsp salt (plus more to taste)

1 tsp fish sauce

1 cup nappa cabbage or bok choy, thinly sliced

1/2 cup coriander stems

lime wedges (1 per person)


In a large saucepan or stockpot, place chicken bones or parts and rinse with cold water. Drain well. Refill pot with cold water. Add shallots and ginger and set on stove. Simmer stock for 1 and a half to 2 hours (avoid boiling broth rapidly, as this will make it cloudy).

Strain broth and discard solids. Skim fat and return to heat. Add salt, fish sauce, cabbage or bok choy and coriander stems. Heat through before serving with lime wedges.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨