No-Water Chinese Chicken Soup (One Pot Recipe)
This No-Water Chinese Chicken Soup is cooked in a single pot, with no added water or stock. During cooking, the chicken and napa cabbage release their natural juices, creating a flavorful, concentrated sweet broth.
Servings: 2 people
Calories: 122kcal
Ingredients
- 1 3.5-4 lb whole chicken
- ½ napa cabbage
- 2 carrots
- 1 apple
- 3 dates or jujube
- 3 inch ginger
- 2 green onion
- Chinese herbs (optional)
- salt to taste at end (start with ¼ teaspoon as this soup is not supposed to be too salty)
Instructions
- Peel carrot, apple and ginger skin.
- Chop carrots, apple, and green onions.
- Wash and chop up napa cabbage.
- Add all your ingredients: napa cabbage, carrots, apple, dates or jujube, ginger, green onions, and Chinese herbs (optional) in a pot.
- Add your whole chicken on top of your vegetables and cover with a lid. Cook 15 minutes on medium heat. Then, cook 45 minutes on low medium.
- Turn off heat and keep chicken covered for 15 more minutes. Then, open lid and take out oil that has risen to the top. Feel free to take out green onions and your chinese herbs (optional). Add salt to taste and enjoy.
Notes
Expert Tips
- Skim the chicken oil from the soup before drinking so the soup doesn't taste oily.
- Don't throw away the chicken oil! Use the chicken oil and extra broth to make chicken rice, which is super delicious!
- Dip the chicken in some ginger scallion oil from my Hainanese Chicken Rice recipe to make this a complete meal!
- Stack the veggies at the bottom and add the chicken on top; this prevents the chicken from browning and burning.
Nutrition
Calories: 122kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 0.4mg | Sodium: 67mg | Potassium: 906mg | Fiber: 7g | Sugar: 16g | Vitamin A: 11076IU | Vitamin C: 71mg | Calcium: 209mg | Iron: 1mg