NO WATER CHICKEN SOUP

Ingredients

• 1.5 kg Chicken Pieces (bone‑in, skin‑on thighs or drumsticks)
• 50 g Fresh Ginger (peeled and sliced)
• 1 medium Yellow Onion (peeled and sliced)
• 3 stalks Scallions (white and green parts separated, sliced)
• 1 medium Apple (peeled and diced; sweet variety like Fuji)
• 300 g White Cabbage (core removed, thinly sliced)
• 1 tsp Salt (to taste)
• 1 tbsp Chicken Broth Powder (or 1 bouillon cube, dissolved in a little water if needed)
• 0.5 tsp Ground Black Pepper
• 2 tbsp Light Soy Sauce (Indonesian kecap asin, salty not sweet)

Instructions

1. Prepare Vegetables

   Wash, peel and slice the ginger, onion, scallion whites, dice the apple, and thinly slice the white cabbage.

   Time: PT15M

2. Cut Chicken

   Trim any excess fat and cut the chicken into bite‑size pieces or leave whole thighs/drumsticks.

   Time: PT10M

3. Assemble in Pot (No Water)

   Place all prepared vegetables and the chicken pieces directly into the thick‑bottomed pot. Do NOT add any water.

   Time: PT5M

4. Add Seasonings

   Sprinkle salt, chicken broth powder, ground black pepper, and drizzle the light soy sauce over the contents. Stir gently to coat.

   Time: PT2M

5. Low‑Heat Simmer

   Cover the pot with its tight‑fitting lid, set the burner to the lowest possible heat, and let it cook undisturbed for 90 minutes.

   Time: PT1H30M

   Temperature: low

6. Finish and Serve

   After 90 minutes, check that the chicken is tender. Garnish with the sliced scallion greens and serve with a simple dipping sauce of soy sauce mixed with a dash of chili if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

3 g