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Lilly’s Table

 
 
Chinese Hot Pot
© Lillys-Table.com Photo of Ginger-Garlic Broth
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Ginger-Garlic Broth

from Chinese Hot Pot Buffet, the Week of January 22, 2012.
View the previous recipe for this meal.

If you don’t have time or bones available to make your broth from scratch simply doctor up your favorite broth with the garlic and ginger. Instead of simmering for hours, it will become tastiness within about 20 minutes. The vinegar is used to help draw out the healthy minerals in the bones, but is optional.

Ingredients

  • 1 lb bones, or more, chicken, beef, or even fish bones could work
  • 4 cloves garlic
  • 4 inch pieces ginger
  • 1 teaspoon salt
  • 1 tablespoon rice wine vinegar

Serving Size: 6 People

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Preparation Instructions

Cover the bones in a large soup pot, crock pot or pressure cooker with water.

Whack the garlic and remove the skin. Wash and roughly chop the unpeeled ginger. Toss both in with the bones.

Add the vinegar and bring up to a simmer in a crockpot or stovetop. Simmer for at least 1 1/2 hours, longer if possible.

Alternatively, in a pressure cooker, cook under pressure for about 30 minutes. Longer is fine as well.

Strain through a wire mesh strainer or colander lined with a dish towel. Use the broth for any Asian inspired soup or a dish needing a bit more flavor.