GINGER CHICKEN BROTH
Steps:
- 1. Preheat the oven to 400°. 2. Crush ginger. 3. Put the shallots and ginger on a baking sheet and roast for 20 minutes or until softened and lightly browned. 4. Fill a large stockpot with the water and bring to a boil. 5. Add the roasted shallots, ginger, carrots, lemongrass, green onion, and stew chicken; bring to a boil. 6. Lower the heat to moderate and simmer until the chicken is cooked, about 2 hours. Add salt, rock sugar, and fish sauce. Continue cooking for 30 minutes. Drain broth into a separate pot. For extra-potent cold relief, pour a serving-size portion (about 32 oz.) of the broth into a smaller pot and add a 1½ in.-thick slice of ginger and 1 lemongrass stalk (just the white part). Bring to a boil and drink hot. Chef's tip: After whipping up a batch, freeze leftover broth for later use.
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