QUICK ASIAN CHICKEN STOCK
Steps:
- 1. In a saucepan, dilute canned broth with water in a ration of 2 parts broth to 1 part water. Start with 10% more liquid than you will need to account for evaporation 2. For every 4 cups mixed liquid, gather two quarter-sized slices of ginger and one scallion, cut into 3-inch lengths. Lightly smash ingredients with broad side of a chef's knife. 3. Bring broth to a simmer, add ginger and scallion, and simmer gently, uncovered, for 20 minutes. 4. Discard ginger and scallion. Stock is now ready to use.
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