Eightyrecipes
Chinese Chicken Soup
A whole chicken layered over carrots, apples and napa cabbage and cooked with no added water, so the pot fills with its own concentrated golden broth.
Ingredients
- 1 whole chicken about 3 to 4 lb, cleaned
- 2 apples cut into chunks
- 2 carrots peeled and chopped
- 1 small napa cabbage roughly chopped
- 6 scallions trimmed and halved
- 1 piece fresh ginger thumb-sized, peeled and sliced
- 1 to 2 teaspoons salt
Instructions
- Peel and chop the carrots, cut the apples into chunks, roughly chop the cabbage, halve the scallions and slice the ginger.
- In a large heavy pot or Dutch oven, add the chopped carrots first, followed by the apples, then the cabbage.
- Place the whole chicken on top of the vegetables, breast side up.
- Scatter the sliced ginger and scallions over the chicken.
- Sprinkle the salt evenly over everything.
- Cover with a tight-fitting lid.
- Cook over low heat for 2 to 2 1/2 hours without adding any water.
- As it cooks, the chicken will release its own juices and create a natural broth.
- Once done, lift out the vegetables and discard them, or keep them if you like. Remove the chicken and shred if desired.
- Stir the broth, taste, and adjust the salt if needed before serving.
Notes
Nutrition values are an estimate. A tight-fitting lid is essential, since the method depends on steam condensing back into the pot rather than escaping. Keep the heat low and resist lifting the lid, as every peek costs you broth.
Nutrition
Nutrition is an estimate, calculated automatically.
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