Prepare this ginger broth when making Asian Fondue to cook vegetables and seafood. This is a fun dish to serve at a dinner party. If making up to 1 day ahead, cover and chill.
6 cups fat-skimmed chicken broth
1/2 cup thinly sliced green onions
6 slices fresh ginger (quarter size)
1 or 2 dried hot red chiles
2 cloves garlic, peeled and pressed
How to Make It
In a 2 1/2- to 3-quart pan over high heat, bring to a boil chicken broth, green onions, ginger, red chilies, and garlic. Reduce heat, cover, and simmer 15 to 20 minutes. With a slotted spoon, lift out and discard ginger and chilies.