No-Water Chicken Soup with Scallion Ginger Oil
No-Water Chicken Soup with Scallion Ginger Oil
Ingredients
For the No-Water Chicken Soup
- 8 chicken pieces, (drumsticks and thighs recommended)
- 1 head napa cabbage, large
- 2 carrots, medium
- 1 onion, medium
- 100 grams shiitake mushrooms
- 2 inches ginger
- 4 cloves garlic
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 apples, medium, optional, for sweetness
For the Scallion Ginger Oil Dipping Sauce
- 3 scallions, green parts only, finely chopped
- 1 tablespoon ginger, freshly grated
- 3 tablespoons neutral oil, (e.g., vegetable, canola)
- 2 tablespoons soy sauce, or to taste
Instructions
- 1
Prepare the soup ingredients: Separate the napa cabbage into white parts (stems) and green leafy parts. Chop the white parts into 1-inch pieces. Slice the carrots into 1/4-inch rounds. Chop the onion into medium dice. Slice the shiitake mushrooms. Peel the 2-inch piece of ginger and slice it into thin rounds. Peel and roughly smash the garlic cloves. If using, prepare the apple by slicing or chopping as desired. Finely chop the green parts of the scallions and set aside for the dipping sauce.
⏱️ 15 min
- 2
Layer the soup in the pot: Place a generous layer of the chopped white parts of the napa cabbage at the bottom of a large pot with a tight-fitting lid. Arrange the chicken pieces evenly over the cabbage layer. Add the prepared carrots, chopped onion, sliced shiitake mushrooms, sliced ginger, and smashed garlic on top of the chicken. If using, add the prepared apple. Season everything with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Top with the green leafy parts of the napa cabbage, ensuring the pot is well-filled.
⏱️ 5 min
- 3
Cook the soup: Place the tight-fitting lid securely on the pot. This is crucial to trap all the steam and moisture. Cook on low heat for 1 hour. Do not lift the lid during this time, as the vegetables will release enough liquid to create the broth.
⏱️ 60 min
- 4
Prepare the scallion ginger oil dipping sauce: While the soup is cooking, in a small heatproof bowl, combine the finely chopped green parts of the scallions and the 1 tablespoon of freshly grated ginger. Heat 3 tablespoons of neutral oil in a small pot or pan over medium-high heat until it is smoking hot (just before it starts to smoke). Carefully pour the hot oil over the scallions and ginger in the bowl; it should sizzle vigorously. Add 2 tablespoons of soy sauce to the mixture and stir to combine. Set aside.
⏱️ 10 min
- 5
Serve: Once the soup has cooked for 1 hour, remove the lid from the pot. The soup should have a rich broth from the released vegetable liquids. Stir gently to combine the ingredients. Serve the hot soup with chicken and vegetables, accompanied by the scallion ginger oil dipping sauce on the side for dipping the chicken.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
No-Water Chicken Soup with Scallion Ginger Oil
For the No-Water Chicken Soup
- 8 chicken pieces, (drumsticks and thighs recommended)
- 1 head napa cabbage, large
- 2 carrots, medium
- 1 onion, medium
- 100 grams shiitake mushrooms
- 2 inches ginger
- 4 cloves garlic
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 apples, medium, optional, for sweetness
For the Scallion Ginger Oil Dipping Sauce
- 3 scallions, green parts only, finely chopped
- 1 tablespoon ginger, freshly grated
- 3 tablespoons neutral oil, (e.g., vegetable, canola)
- 2 tablespoons soy sauce, or to taste
Instructions
- 1
Prepare the soup ingredients: Separate the napa cabbage into white parts (stems) and green leafy parts. Chop the white parts into 1-inch pieces. Slice the carrots into 1/4-inch rounds. Chop the onion into medium dice. Slice the shiitake mushrooms. Peel the 2-inch piece of ginger and slice it into thin rounds. Peel and roughly smash the garlic cloves. If using, prepare the apple by slicing or chopping as desired. Finely chop the green parts of the scallions and set aside for the dipping sauce.
⏱️ 15 min - 2
Layer the soup in the pot: Place a generous layer of the chopped white parts of the napa cabbage at the bottom of a large pot with a tight-fitting lid. Arrange the chicken pieces evenly over the cabbage layer. Add the prepared carrots, chopped onion, sliced shiitake mushrooms, sliced ginger, and smashed garlic on top of the chicken. If using, add the prepared apple. Season everything with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Top with the green leafy parts of the napa cabbage, ensuring the pot is well-filled.
⏱️ 5 min - 3
Cook the soup: Place the tight-fitting lid securely on the pot. This is crucial to trap all the steam and moisture. Cook on low heat for 1 hour. Do not lift the lid during this time, as the vegetables will release enough liquid to create the broth.
⏱️ 60 min - 4
Prepare the scallion ginger oil dipping sauce: While the soup is cooking, in a small heatproof bowl, combine the finely chopped green parts of the scallions and the 1 tablespoon of freshly grated ginger. Heat 3 tablespoons of neutral oil in a small pot or pan over medium-high heat until it is smoking hot (just before it starts to smoke). Carefully pour the hot oil over the scallions and ginger in the bowl; it should sizzle vigorously. Add 2 tablespoons of soy sauce to the mixture and stir to combine. Set aside.
⏱️ 10 min - 5
Serve: Once the soup has cooked for 1 hour, remove the lid from the pot. The soup should have a rich broth from the released vegetable liquids. Stir gently to combine the ingredients. Serve the hot soup with chicken and vegetables, accompanied by the scallion ginger oil dipping sauce on the side for dipping the chicken.
⏱️ 5 min