No-Water Chicken Soup!

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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