Waterless Chicken Soup
Waterless Chicken Soup
Ingredients
For the Soup
- 1 whole chicken
- 1 large Napa cabbage, chopped
- 1 onion, wedged
- 1 apple, cored and sliced
Optional Soup Ingredients
- 1 inch ginger, sliced
- 6 red dates
- 1 cup chicken bone broth
For the Dipping Sauce
- 1 tablespoon ginger, grated
- 2 tablespoons spring onion, chopped
- 2 tablespoons Tamari
- 1 tablespoon neutral oil, hot
Instructions
- 1
Begin by layering the cooking pot. Place the wedged onion and sliced apple at the bottom.
⏱️ 2 min
- 2
Follow by layering the chopped Napa cabbage over the onion and apple.
⏱️ 2 min
- 3
Place the whole chicken on top of the cabbage layer.
⏱️ 1 min
- 4
If using, tuck slices of ginger under the chicken and scatter red dates around the chicken. Pour in optional bone broth over the chicken.
⏱️ 2 min
- 5
Place the inner pot containing all ingredients into a pressure cooker. Ensure the pressure cooker is sealed with a tight-fitting lid. This is crucial to prevent the loss of precious steam, allowing the vegetables to release their natural juices.
⏱️ 1 min
- 6
Cook for 30 minutes in the pressure cooker on a "Hi" pressure setting. If using a tight-sealing cast-iron pot, cook for 1 hour on low heat.
⏱️ 30 min
- 7
While the soup is cooking, prepare the dipping sauce. Grate ginger into a small bowl.
⏱️ 2 min
- 8
Add chopped spring onion to the grated ginger.
⏱️ 1 min
- 9
Pour Tamari into the bowl with the ginger and spring onion.
⏱️ 1 min
- 10
Heat neutral oil until hot and carefully pour it over the mixture in the bowl, causing it to sizzle. Mix all the dipping sauce ingredients together.
⏱️ 3 min
- 11
Once cooked, the chicken should be succulent and fall-off-the-bone, and the soup broth will be concentrated and nourishing. Serve the tender chicken and concentrated broth in a bowl, accompanied by hot, fluffy rice and the prepared dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Waterless Chicken Soup
For the Soup
- 1 whole chicken
- 1 large Napa cabbage, chopped
- 1 onion, wedged
- 1 apple, cored and sliced
Optional Soup Ingredients
- 1 inch ginger, sliced
- 6 red dates
- 1 cup chicken bone broth
For the Dipping Sauce
- 1 tablespoon ginger, grated
- 2 tablespoons spring onion, chopped
- 2 tablespoons Tamari
- 1 tablespoon neutral oil, hot
Instructions
- 1
Begin by layering the cooking pot. Place the wedged onion and sliced apple at the bottom.
⏱️ 2 min - 2
Follow by layering the chopped Napa cabbage over the onion and apple.
⏱️ 2 min - 3
Place the whole chicken on top of the cabbage layer.
⏱️ 1 min - 4
If using, tuck slices of ginger under the chicken and scatter red dates around the chicken. Pour in optional bone broth over the chicken.
⏱️ 2 min - 5
Place the inner pot containing all ingredients into a pressure cooker. Ensure the pressure cooker is sealed with a tight-fitting lid. This is crucial to prevent the loss of precious steam, allowing the vegetables to release their natural juices.
⏱️ 1 min - 6
Cook for 30 minutes in the pressure cooker on a "Hi" pressure setting. If using a tight-sealing cast-iron pot, cook for 1 hour on low heat.
⏱️ 30 min - 7
While the soup is cooking, prepare the dipping sauce. Grate ginger into a small bowl.
⏱️ 2 min - 8
Add chopped spring onion to the grated ginger.
⏱️ 1 min - 9
Pour Tamari into the bowl with the ginger and spring onion.
⏱️ 1 min - 10
Heat neutral oil until hot and carefully pour it over the mixture in the bowl, causing it to sizzle. Mix all the dipping sauce ingredients together.
⏱️ 3 min - 11
Once cooked, the chicken should be succulent and fall-off-the-bone, and the soup broth will be concentrated and nourishing. Serve the tender chicken and concentrated broth in a bowl, accompanied by hot, fluffy rice and the prepared dipping sauce.
⏱️ 5 min