Name: Improved Canned Chicken Broth with Ginger and Scallions
Total time: 30 min
Cuisine: AsianAsia
Ingredients: 1 (1-inch) piece fresh ginger, unpeeled, sliced thinly and lightly smashed; 2 quarts low-sodium chicken broth, defatted; 2 medium scallions, halved lengthwise and lightly smashed

Improved Canned Chicken Broth with Ginger and Scallions

By America's Test Kitchen

Published on August 24, 2009

Time

30 minutes

Yield

Makes about 2 quarts

Ingredients

1 (1-inch) piece fresh ginger, unpeeled, sliced thinly and lightly smashed2 quarts low-sodium chicken broth, defatted2 medium scallions, halved lengthwise and lightly smashed

Before You Begin

This broth is fine in soups with plenty of other flavorful ingredients. The shortcomings of canned broth are quite noticeable in a soup that puts broth center stage. We do not recommend canned broths, even when doctored up, in wonton soup, for instance. It is fine in most bean and vegetable soups. Unlike homemade stock, this broth is best used right away, since the added flavors start to fade quickly.

Instructions

Place all the ingredients in a medium saucepan. Bring to a simmer. Simmer gently for 15 minutes.

Strain the broth; discard the solids. Use the stock as soon as possible; the improvement offered by the additional ingredients is temporary.