Crush the garlic (you can also use sliced ginger). Add all ingredients except the chicken skins into a pot and turn on the heat. Once it comes to a boil, add the chicken skins and reduce the heat to very low.
Cover the pot to prevent the soup from evaporating, and simmer it for 4-5 minutes, and turn off the heat. Let it sit until it cools.
Once the soup is cooled, strain it through a paper towel. If you prefer to make a light soup, chill it in the refrigerator and remove the congealed fat.
You will have salt flavored chicken skin and about 600 ml of chicken broth. Use them in a dish or make a soup and enjoy.
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Story Behind this Recipe
I normally remove the chicken skin when I make a chicken dish. Since it's a shame to throw it out, I've been making chicken broth with it. Even if you don't like chicken skin, if you make it into soup, it should be good. Chicken skin can be stocked up in the refrigerator after removing the fat thoroughly! Once you have enough chicken skins, make the broth.
Remove the excess fat from the chicken skins, rinse them under lukewarm water, and make sure to add into the boiling water. When you are boiling the chicken skins, reduce heat to very low! If you cook them in rapidly boiling water, the soup will get cloudy. If you make it thoroughly, you will have a light and clear soup. The salt is added to give the chicken skins a taste, but if you are planning on throwing them out, you do not need to add the salt.