Waterless Chicken Soup
Waterless Chicken Soup
Ingredients
For the Main Soup
- 1 whole chicken, (Kampong chicken recommended)
- 1 large Napa cabbage, chopped
- 1 onion, wedged
- 1 apple, cored and sliced
- as needed ginger, sliced, optional
- as needed red dates, optional
- 1 packet bone broth, optional
For the Dipping Sauce
- as needed ginger, grated
- as needed spring onion, chopped
- 1 pinch salt
- as needed soy sauce
- as needed oil, hot
Instructions
- 1
Place the wedged onion and sliced apple at the bottom of a pressure cooker pot.
⏱️ 2 min
- 2
Layer the chopped Napa cabbage on top of the onion and apple.
⏱️ 2 min
- 3
Place the whole chicken on top of the cabbage. If using, tuck slices of ginger and red dates around and inside the chicken.
⏱️ 3 min
- 4
If using, pour the packet of bone broth over the chicken and other ingredients.
⏱️ 1 min
- 5
Close the lid of the pressure cooker tightly. Set the pressure cooker to high pressure and cook for 30 minutes. Ensure the lid is super tight-fitting to prevent steam from escaping. (Alternatively, if using a tight-sealing cast-iron pot, cook for 1 hour on low heat).
⏱️ 30 min - 6
While the chicken cooks, prepare the dipping sauce. Grate ginger into a small bowl. Add chopped spring onion and a pinch of salt. Pour in soy sauce to taste. Heat oil until sizzling and carefully pour it over the ginger, spring onion, salt, and soy sauce mixture in the bowl. Stir to combine.
⏱️ 7 min
- 7
Once cooked, the chicken will be succulent and fall off the bone. The soup will be a concentrated broth. Serve the concentrated broth and tender chicken immediately with hot, fluffy rice and the prepared ginger, spring onion, soy dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Waterless Chicken Soup
For the Main Soup
- 1 whole chicken, (Kampong chicken recommended)
- 1 large Napa cabbage, chopped
- 1 onion, wedged
- 1 apple, cored and sliced
- as needed ginger, sliced, optional
- as needed red dates, optional
- 1 packet bone broth, optional
For the Dipping Sauce
- as needed ginger, grated
- as needed spring onion, chopped
- 1 pinch salt
- as needed soy sauce
- as needed oil, hot
Instructions
- 1
Place the wedged onion and sliced apple at the bottom of a pressure cooker pot.
⏱️ 2 min - 2
Layer the chopped Napa cabbage on top of the onion and apple.
⏱️ 2 min - 3
Place the whole chicken on top of the cabbage. If using, tuck slices of ginger and red dates around and inside the chicken.
⏱️ 3 min - 4
If using, pour the packet of bone broth over the chicken and other ingredients.
⏱️ 1 min - 5
Close the lid of the pressure cooker tightly. Set the pressure cooker to high pressure and cook for 30 minutes. Ensure the lid is super tight-fitting to prevent steam from escaping. (Alternatively, if using a tight-sealing cast-iron pot, cook for 1 hour on low heat).
⏱️ 30 min - 6
While the chicken cooks, prepare the dipping sauce. Grate ginger into a small bowl. Add chopped spring onion and a pinch of salt. Pour in soy sauce to taste. Heat oil until sizzling and carefully pour it over the ginger, spring onion, salt, and soy sauce mixture in the bowl. Stir to combine.
⏱️ 7 min - 7
Once cooked, the chicken will be succulent and fall off the bone. The soup will be a concentrated broth. Serve the concentrated broth and tender chicken immediately with hot, fluffy rice and the prepared ginger, spring onion, soy dipping sauce.
⏱️ 5 min