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 Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to If you want to write a letter to the editor, please forward to