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Japanese-Style Chicken Broth This mild, flavorful broth makes an excellent foundation for a variety of meat, vegetable and noodle soups. Since I like a stronger ginger kick, I'll often add an extra half-teaspoon or more of grated ginger to this recipe. While canned chicken stock is okay in a pinch, I highly recommend Minor’s Chicken Base for its superior flavor, versatility, price and choice of low-sodium and no-MSG varieties. You can order it at www.soupbase.com. 2 quarts homemade chicken stock or commercial chicken base 5 whole garlic cloves, peeled 1 3-inch piece of fresh ginger, peeled and sliced into 1/8-inch pieces ¼ cup Japanese soy sauce (shoyu) 2 tsp granulated sugar 1. Place all ingredients in a medium saucepan and bring to a boil over medium-high heat. 2. Reduce heat to low and simmer, uncovered, for 20 minutes. 3. Broth can be used as a base in a variety of recipes or allow it to cool completely, then freeze for future use.
Content copyright © 2008 by Sherry Van Der Elst. All rights reserved.
This content was written by Sherry Van Der Elst. If you wish to use this content in any manner, you need written permission. Contact Sherry Van Der Elst for details.
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