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Cooking With Chef Hermann: Chicken Soup with Caramelized Ginger

Chicken Soup with Caramelized Ginger


  • ¼ bunch cilantro-bundled together with string, reserve some leaves for garnish
  • 4 scallions, sliced on diagonal
  • 2TB Sugar
  • 1 six inch piece of ginger, peeled and thinly sliced
  • 3 cloves garlic thinly sliced
  • 1 ½ lb chicken thighs, de-boned
  • 1 Fresno chili, de-seeded, slice in half
  • 2 TB Soy Sauce
  • Black pepper


Cook sugar and 3TB water in sauce pan until sugar dissolves about 2 minutes.  Add the ginger and cook until softened, about five minutes.  Add garlic and cook until soft, about 2 minutes.  Add the chicken, Chili, cilantro bundle and salt.  Pour in 8 cups cold water and bring to a boil.  Reduce heat and cook at a simmer until chicken is cooked through, about 12 minutes.

Remove the cilantro bundle, chili and chicken meat.  Shred the meat and return to the pot.  Add soy sauce and adjust seasoning to taste.

Ladle into bowls and top with scallions and cilantro leaves.