Everyone has a go to food when they are feeling under the weather, which I am at the moment. Mine would be this hot and warming Chicken Broth. This is what I would normally cook when I am having some kind of cold or flu or COVID.
It is a light Chicken Broth with simple ingredients but plenty of flavour and punch, not to mention nutrients and vitamins.
Chicken broth contains carnosine that can help ease inflamation. It also contains selenium, antioxidants and vitamins such as Vitamin A, B, C, D, E, K and B12. The broth itself helps with hydration.
With my take of chicken broth, I would add plenty of ginger and garlic. Gingerol in ginger not only helps with food digestion but it also helps with nausea relief, bloating, and has anti-inflamatory properties. Not to mention the flavour it gives to the broth. Garlic as well contains many vitamins and minerals that could help speed up recovery. It also contains compounds that could reduce high blood pressure and lower cholestrol.
My take of Chicken Broth is easy to make and does not use many ingredients. Although, if possible you should always try and use good quality ingredients that are respnsibly sourced. Here is the recipe for my Chicken Broth:
Ingredients
1 kg chicken thigh (cut to smalller pieces) | 1500ml water |
|---|---|
100g fresh ginger (wash, scrub and crush) | 1 tbsp cooking oil (for frying) |
1 garlic bulb (peel and crush) | 1 teaspoon sesame oil |
1 bunch spring onions (wash and trim roots) | 1 tbsp soya sauce |
1 bunch fresh coriander (wash and trim roots) | Ground white pepper (to taste) |
3 chicken bouillon cubes | |
Garnishing
Chopped spring onions, chopped coriander, and fried shallots.
Methods
Heat oil (medium high) and lightly brown chicken pieces in batches, then set aside.
Fry ginger and garlic for about one minute. Then add water and the remaining ingredients.
Turn heat down to low and let it simmer uncovered for around 2 hours. Simmer longer if you want the broth to reduce more but the longer you simmer, the more likely that the chicken would crumble. Gently stir occasionally.
Scoop the ginger, coriander and spring onions. By now, the ginger would have dissolved.
Taste and add seasoning or water as necessary.
Serve with garnishings on top.
Notes
I do not peel the ginger but you can if you want too.
I like to use bone-in chicken thighs as it provides additional nutrients, benefits and flavours. You can however substitute with chicken thigh fillets or chicken breasts, but you may need to adjust your cooking time.
I like to eat my chicken broth as it is but you can always add noddles with it or eat it with rice and vegetables.I recommend pak choy for the vegetable.