Ingredients

3 pieces ½ in.-thick fresh ginger

½ lb. shallots

5 qt. water

½ lb. carrots

1 lemongrass stalk (white part only)

3-4 lb. stew chicken

1 bunch green onion (white part for broth, green part for garnish if desired)

1½ tbsp. salt

2 tbsp. fish sauce

4 tbsp. rock sugar

Preparation

  1. Preheat the oven to 400°.
  2. Crush ginger.
  3. Put the shallots and ginger on a baking sheet and roast for 20 minutes or until softened and lightly browned.
  4. Fill a large stockpot with the water and bring to a boil.
  5. Add the roasted shallots, ginger, carrots, lemongrass, green onion, and stew chicken; bring to a boil.
  6. Lower the heat to moderate and simmer until the chicken is cooked, about 2 hours. Add salt, rock sugar, and fish sauce. Continue cooking for 30 minutes. Drain broth into a separate pot. For extra-potent cold relief, pour a serving-size portion (about 32 oz.) of the broth into a smaller pot and add a 1½ in.-thick slice of ginger and 1 lemongrass stalk (just the white part). Bring to a boil and drink hot. Chef’s tip: After whipping up a batch, freeze leftover broth for later use.