If you want to make gingery, garlicky chicken stock for Asian cooking, but also need to have a neutral stock on hand, there’s no need to make two separate batches. Cook up a pot of stock with standard aromatics and light seasoning. Once it’s done, separate the amount you want for Asian recipes, and add ginger and garlic; let it simmer for about 15 minutes. The aromatics will release their flavor, and the stock will taste fresh. soupkitten notes that if your ginger is well scrubbed, you can use only the peelings in your stock (they give fine flavor), and save the ginger itself for cooking with.
Board Links: Ginger in chicken stock?