I’ve been seeing this viral Chinese chicken soup that requires no water on the interwebs and thought I would give it a try. Soup is deeply entrenched in Chinese culture as it is considered healthy and healing. My mom makes Chinese bone broth regularly and will often deliver it to anyone she thinks needs a boost.
Chicken soup cannot get any easier than this. Since no water is added, the soup is intensely flavoured as it is essentially the liquid and juices from the vegetables and the chicken without dilution. Pure and simple.
It is best to use a large pot with a tight fitting lid, like a Dutch oven to make sure that the steam doesn’t escape since no liquid will be added.
Makes 4 servings
Ingredients
1 ounce ginger, sliced
1 onion, sliced
1 apple, sliced
1 carrot, sliced
6 napa cabbage leaves, cut into 1 inch wide pieces
3 pound whole chicken
1 teaspoon kosher salt, more to taste
For the Dipping Sauce (Optional)
4-6 tablespoons avocado oil
6 stalks green onion, chopped
2 ounces ginger, grated
½ teaspoon kosher salt
Instructions
- In a pot with a tight fitting lid, place the onion, apple, carrots and half the ginger at the bottom. Arrange the napa cabbage on top and place the whole chicken on top of the cabbage. Season with 1 teaspoon kosher salt. Place remaining slices of ginger on top.
- Cover the pot and let cook on medium low to low heat for 90 minutes until chicken is cooked through and tender.
- Meanwhile, place the green onion, ginger and salt into a heatproof bowl. In a small saucepan on medium high heat, heat the oil until you see a whisp of white smoke. Carefully pour it over the green onion and ginger mixture and mix well. Set aside.
- Once the soup is done, season with more salt if needed.
- Serve in individual bowls along with the dipping sauce for the chicken.
No Water Chicken Soup
Ingredients
- 1 ounce ginger sliced
- 1 onion sliced
- 1 apple sliced
- 1 carrot sliced
- 6 napa cabbage leaves cut into 1 inch wide pieces
- 3 pound whole chicken
- 1 teaspoon kosher salt more to taste
For the Dipping Sauce (Optional)
- 4-6 tablespoons avocado oil
- 6 stalks green onion chopped
- 2 ounces ginger grated
- ½ teaspoon kosher salt
Instructions
- In a pot with a tight fitting lid, place the onion, apple, carrots and half the ginger at the bottom. Arrange the napa cabbage on top and place the whole chicken on top of the cabbage. Season with 1 teaspoon kosher salt. Place remaining slices of ginger on top.
- Cover the pot and let cook on medium low to low heat for 90 minutes until chicken is cooked through and tender.
- Meanwhile, place the green onion, ginger and salt into a heatproof bowl. In a small saucepan on medium high heat, heat the oil until you see a whisp of white smoke. Carefully pour it over the green onion and ginger mixture and mix well. Set aside.
- Once the soup is done, season with more salt if needed.
- Serve in individual bowls along with the dipping sauce for the chicken.