Emergency Asian chicken stock from a can

From Viet World Kitchen, here's how to turn a ready made Western stock into an Asian stock:

Choose a brand of broth that tastes like chicken, but without a strong celery/carrot/parsley flavor.

Dilute the broth with water in a ratio of 2 parts broth to 1 part water. Start with about 10 percent more liquid than you need, as there will be some evaporation.

For every 4 c liquid, add 2 quarter-sized slices of ginger and 1 scallion, cut into 3-inch lengths and lightly smashed. Optionally, also some shrimp shells or 1 T of dried shrimp for a nice briny flavor. Any raw chicken bits, such as trimmed wings, or leftover pork will add extra richness.

Bring the broth and water to a simmer, add the ginger and scallion, and simmer gently, uncovered, for 20 mins. Strain and discard the solids. The stock is ready to use.