Incredible flavor! I hosted a fondue night with a broth, cheese, and chocolate fondue, and settled on using this broth. I had pot stickers, cubed raw chicken, mushrooms and broccoli for people to cook in this broth, and it was a hit! It has a delicious bold flavor that came through incredibly well on the cooked food. A FEW NOTES: I didn't have dried hot red chiles, so used a few shakes of crushed red pepper flakes and it worked very well. Just be careful as the heat can go up pretty quickly. I also strained everything out of the broth before presenting it. Lastly, if you will have this out for a long period of time (we had a total of 60 people coming in and out over 5 hours or so), you will need to keep replenishing it due to evaporation. I had to use 4 batches over those 5 hours, so make a lot beforehand and keep it warm and ready in the oven. Will definitely use this again!
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.
This recipe goes with Bubbling Asian Fondue
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- Calories: 39
- Calories from fat: 0.0%
- Protein: 8.2g
- Fat: 0.0g
- Saturated fat: 0.0g
- Carbohydrate: 0.9g
- Fiber: 0.0g
- Sodium: 77mg
- Cholesterol: 0.0mg
- 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
- 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.
- Nutritional analysis per cup.
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