The Viral No-Water Chicken Soup
The Viral No-Water Chicken Soup
Ingredients
For the Soup
- 1 whole chicken
- as needed salt, for seasoning
- as needed black pepper, for seasoning
- a little drizzle sesame oil
- 2 onions, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 10 shiitake mushrooms, sliced
- 6 garlic cloves, smashed
- 1 piece ginger, about 2-3 inches, sliced
- 8 jujube dates
- 1 tablespoon dried goji berries
- 2 apples, cored and quartered
For the Dipping Sauce
- 3 tablespoons soy sauce
- 1 tablespoon chili oil
- 1 teaspoon minced garlic
- 1 pinch white sesame seeds
- 1 tablespoon green onions, chopped
Instructions
- 1
Pat the whole chicken thoroughly dry with paper towels.
⏱️ 5 min
- 2
Season the chicken generously all over with salt and black pepper.
⏱️ 5 min
- 3
Drizzle a little sesame oil at the bottom of a large cast iron pot (or pressure cooker).
⏱️ 1 min
- 4
Add the roughly chopped onions, carrots, and celery to the pot, forming a base layer.
⏱️ 3 min
- 5
Carefully place the seasoned whole chicken on top of the vegetable base.
⏱️ 1 min
- 6
Arrange the sliced shiitake mushrooms, smashed garlic cloves, sliced ginger, jujube dates, dried goji berries, and quartered apples around and on top of the chicken.
⏱️ 5 min
- 7
Cover the pot tightly with its lid. Cook on low heat for 3-4 hours.
⏱️ 240 min
- 8
While the soup is cooking, prepare the dipping sauce. In a small bowl, combine the soy sauce, chili oil, minced garlic, white sesame seeds, and chopped green onions.
⏱️ 3 min
- 9
Stir all the sauce ingredients together until well combined.
⏱️ 1 min
- 10
Once the soup is cooked, the chicken will be tender and easily pull apart. Serve the no-water chicken soup hot, with the prepared dipping sauce on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
The Viral No-Water Chicken Soup
For the Soup
- 1 whole chicken
- as needed salt, for seasoning
- as needed black pepper, for seasoning
- a little drizzle sesame oil
- 2 onions, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 10 shiitake mushrooms, sliced
- 6 garlic cloves, smashed
- 1 piece ginger, about 2-3 inches, sliced
- 8 jujube dates
- 1 tablespoon dried goji berries
- 2 apples, cored and quartered
For the Dipping Sauce
- 3 tablespoons soy sauce
- 1 tablespoon chili oil
- 1 teaspoon minced garlic
- 1 pinch white sesame seeds
- 1 tablespoon green onions, chopped
Instructions
- 1
Pat the whole chicken thoroughly dry with paper towels.
⏱️ 5 min - 2
Season the chicken generously all over with salt and black pepper.
⏱️ 5 min - 3
Drizzle a little sesame oil at the bottom of a large cast iron pot (or pressure cooker).
⏱️ 1 min - 4
Add the roughly chopped onions, carrots, and celery to the pot, forming a base layer.
⏱️ 3 min - 5
Carefully place the seasoned whole chicken on top of the vegetable base.
⏱️ 1 min - 6
Arrange the sliced shiitake mushrooms, smashed garlic cloves, sliced ginger, jujube dates, dried goji berries, and quartered apples around and on top of the chicken.
⏱️ 5 min - 7
Cover the pot tightly with its lid. Cook on low heat for 3-4 hours.
⏱️ 240 min - 8
While the soup is cooking, prepare the dipping sauce. In a small bowl, combine the soy sauce, chili oil, minced garlic, white sesame seeds, and chopped green onions.
⏱️ 3 min - 9
Stir all the sauce ingredients together until well combined.
⏱️ 1 min - 10
Once the soup is cooked, the chicken will be tender and easily pull apart. Serve the no-water chicken soup hot, with the prepared dipping sauce on the side.
⏱️ 5 min