Wednesday, March 31, 2010

Ginger Scallion Chicken Broth

I made a wonton soup for a dinner at work a couple days ago and I have to say the broth turned out to be super good. It was really easy too, so I decided to share the recipe. I had to make 13 quarts but I'll try to scale it down to a normal amount. I also don't measure so it's tough for me to estimate. Now I understand how my mom feels whenever I ask her for a recipe for my favorite Vietnamese dishes.

I don't even know what to call this broth. It can be served with wontons/dumplings, noodles, meat, vegetables--anything.

Ginger Scallion Chicken Broth

1 thumb ginger, grated
1 shallot, finely diced
1/2 bunch scallions, diced
2 cloves garlic, grated
1 TBS fish sauce
2 TBS sesame oil
1 TBS rice vinegar
juice of 1/2 lime
whole black peppercorns
fresh thyme
fresh cilanto
3 quarts chicken stock (I like Better than Bouillon over the canned/boxed stuff--if you can't get homemade)

1. Sweat the ginger, shallot, scallion and garlic in butter and olive oil over medium low heat. Lightly salt.
2. Add rice vinegar and sesame oil. Reduce for about a minute.
3. Add fish sauce, chicken stock, a handful of black peppercorns and the fresh herbs. Bring broth to a boil then lower heat and simmer for 20 minutes. Skim off fat and grease from the surface.
4. Turn off heat and allow to sit for 20 minutes. Strain.
5. Add lime juice and season with salt.
6. Enjoy with your favorite noodles/dumplings, etc!

Note: This would also work with beef broth.

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