One big mistake people make with stocks is to add too many flavours to them. A stock should be the base of taste, not the defining flavour of a final dish. If you add ginger and coriander to a stock, then you can't use it in a dish unless you want that dish to have a ginger and coriander flavour too.

Keep your stock simple and versatile, and then add additional flavours when you're making a final dish.

Here's how to make a simple Asian chicken stock. I swear it's easier than you think.