No-Water Chicken Soup
No-Water Chicken Soup! is a medium Chinese recipe that serves 4. 250 calories per serving. Recipe by Brita Cooks on YouTube.
Prep: 15 min | Cook: 1 hr 10 min | Total: 1 hr 40 min
Cost: $18.54 total, $4.64 per serving
Ingredients
- 1 whole Whole Chicken (about 1.5 kg, cleaned and patted dry)
- 1 medium Onion (sliced thin)
- 1 medium Apple (tart variety such as Granny Smith, sliced thin)
- 4 leaves Cabbage Leaves (large green or napa cabbage leaves, sliced)
- 2 slices Fresh Ginger (peeled, about 1‑inch long each)
- 1 tsp Salt (adjust to taste)
- 0.5 tsp Ground Black Pepper (freshly ground)
- 3 stalks Scallions (white and green parts separated, green parts chopped for garnish)
- 0.25 cup Vegetable Oil (neutral oil for ginger‑scallion oil)
- 1 tbsp Fresh Ginger (for oil) (minced)
Instructions
Slice the aromatics
Using a chef's knife, slice the onion, apple, and cabbage leaves thinly. Peel and slice the ginger into two 1‑inch pieces.
Time: PT5M
Layer the pot
Place the sliced onion, apple, and cabbage leaves at the bottom of the large pot. Lay the whole chicken on top, skin side up. Add the two ginger slices on top of the chicken and sprinkle with salt and pepper.
Time: PT5M
Simmer the soup
Cover the pot with its lid, bring to a gentle simmer over medium heat, then reduce to low. Let it cook for 1 hour, checking occasionally that the pot does not dry out.
Time: PT1H
Temperature: low simmer
Prepare ginger‑scallion oil
While the soup simmers, heat the vegetable oil in a small saucepan over medium heat. Add the minced ginger and the white parts of the scallions; fry for about 2 minutes until fragrant but not browned.
Time: PT5M
Temperature: medium
Finish the oil
Remove the saucepan from heat and stir in the chopped green scallion parts. Let the oil sit for a minute to infuse.
Time: PT1M
Serve
Carefully remove the chicken from the pot and carve into serving pieces. Ladle the concentrated broth into bowls. Serve the chicken pieces with a small dish of ginger‑scallion oil for dipping.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Gluten-Free, Dairy-Free, Paleo, Keto-Friendly
Ingredient Substitutions
- Instead of Whole Chicken: 4 bone‑in chicken thighs, 2 chicken breasts with skin
- Instead of Onion: shallot, leek
- Instead of Apple: pear, Asian plum
- Instead of Cabbage Leaves: bok choy leaves, collard greens
- Instead of Fresh Ginger: ground ginger (use ½ tsp), galangal
- Instead of Salt: soy sauce (use less), sea salt
- Instead of Ground Black Pepper: white pepper, sansho
- Instead of Scallions: green onions, chives
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Fresh Ginger (for oil): ginger paste (½ tsp), garlic (for different flavor)
Equipment Needed
- Large Pot with Lid
- Chef's Knife
- Cutting Board
- Small Saucepan
- Heat‑Resistant Spoon or Ladle
- Small Bowl
- Fine Mesh Strainer (optional) (optional)
Critical Steps — Do Not Skip
- Simmer the chicken and aromatics without any added water for a full hour.
- Make the ginger‑scallion oil without burning the ginger.
Chef Tips from the Video
- Use a high‑quality, free‑range chicken for the best flavor.
- A tart apple adds a subtle acidity that balances the richness of the broth.
- If you prefer a clearer broth, strain it through a fine mesh strainer before serving.
Troubleshooting
Broth is too salty.
Add a splash of water or unsalted chicken stock to dilute, then re‑taste and adjust.
Chicken is not tender after 1 hour.
Continue simmering for another 15‑20 minutes, keeping the heat low.
Ginger in the oil turns bitter.
Reduce the heat immediately and remove the pan from the burner; bitter flavor indicates burnt ginger.
Storage
Refrigerator: Store the broth in an airtight container for up to 3 days; keep cooked chicken separate and use within 2 days.
Freezer: Freeze the broth in portioned bags for up to 2 months. Chicken pieces freeze well for 1 month.
Room temperature: Ginger‑scallion oil can sit at room temperature in a sealed jar for up to 1 week.
Make-Ahead Tips
- The concentrated broth can be made a day ahead; simply reheat gently before serving.
- Ginger‑scallion oil keeps well refrigerated; make a larger batch and store in a sealed jar.
Frequently Asked Questions
What is the cultural significance and history of no water added chicken soup in Chinese cuisine?
The no‑water chicken soup, known as "Jiang Zhi Ji" in some regional Chinese traditions, dates back to rural households where water was scarce and cooks relied on the natural juices of meat and aromatics to create a rich broth. It showcases the Chinese principle of "qing dan" – pure, simple flavors that let the main ingredient shine.
What are the traditional regional variations of this concentrated chicken soup in Chinese cuisine?
In northern China, the soup often includes carrots and daikon for sweetness, while in Sichuan it may feature dried chili and Sichuan pepper for heat. Coastal versions sometimes add dried seaweed for umami. The basic technique of cooking without added water remains the same across regions.
How is this no water added chicken soup traditionally served in Chinese households?
Traditionally, the whole chicken is carved at the table and each piece is dipped into a small dish of ginger‑scallion oil. The concentrated broth is poured into shallow bowls and enjoyed with a side of steamed rice or simple noodles.
What occasions or celebrations is this concentrated chicken soup associated with in Chinese culture?
The soup is often served during winter festivals, family reunions, and as a restorative dish after illness because its rich broth is believed to replenish qi and strengthen the body.
How does this concentrated chicken soup fit into the broader Chinese soup tradition?
Chinese cuisine values soups that extract maximum flavor with minimal ingredients. This recipe exemplifies that philosophy by letting the chicken’s own juices, combined with aromatic vegetables, create a deep, nourishing broth without dilution.
What are the authentic traditional ingredients for this soup versus acceptable modern substitutes?
Authentic ingredients include a whole free‑range chicken, Chinese cabbage (or napa cabbage), a tart apple, ginger, and scallions. Modern cooks may substitute green cabbage, sweet apples, or use a mix of chicken thighs instead of a whole bird without losing the essence of the dish.
What other Chinese dishes pair well with this concentrated chicken soup?
It pairs beautifully with simple stir‑fried greens such as bok choy, a side of cold sesame noodles, or a plate of steamed dumplings. The light, clean flavors complement richer mains like braised pork belly.
What makes this no water added chicken soup special or unique in Chinese cuisine?
The uniqueness lies in its ultra‑concentrated broth that captures the pure essence of chicken and aromatics without dilution. The addition of ginger‑scallion oil adds a fresh, aromatic punch that highlights the soup’s simplicity.
What are the most common mistakes to avoid when making this no water added chicken soup?
Common errors include adding water, which defeats the purpose of concentration, and cooking over too high heat, which can scorch the aromatics. Also, over‑cooking the ginger in the oil will make it bitter.
Why does this recipe use a low simmer without water instead of a traditional stock‑making method?
Cooking without water forces the chicken to release its own juices, resulting in a broth that is richer and more gelatinous. This method also reduces cooking time and preserves the natural sweetness of the apple and cabbage.
What does the YouTube channel Brita Cooks specialize in?
Brita Cooks focuses on simple, ingredient‑driven home cooking with an emphasis on healthy, flavorful meals that require minimal equipment. The channel often explores traditional dishes from around the world and adapts them for modern home kitchens.
How does the YouTube channel Brita Cooks' approach to Chinese cooking differ from other Chinese cooking channels?
Brita Cooks highlights minimalist techniques—like the no‑water chicken soup—that let the natural flavors of the ingredients shine, whereas many other channels focus on elaborate sauces and heavy seasoning. Brita also stresses quick, weeknight‑friendly versions of classic dishes.
Last updated: September 2, 2026
