5-Ingredient No Water Chicken Soup Makes Its Own Broth
5-Ingredient No Water Chicken Soup Makes Its Own Broth is a medium Taiwanese recipe that serves 4. 350 calories per serving. Recipe by LookCatchu on YouTube.
Prep: 20 min | Cook: 2 hrs | Total: 2 hrs 35 min
Cost: $30.85 total, $7.71 per serving
Ingredients
- 1.5 kg Whole Chicken (cleaned, giblets removed)
- 8 leaves Napa Cabbage (roughly 300 g, chopped into large pieces)
- 1 large Onion (peeled and chopped)
- 1 medium Apple (cored and sliced thinly)
- 4 slices Fresh Ginger (thin slices; 2 for the pot, 2 for topping)
- 5 pieces Dried Red Dates (pitted)
- 1 tbsp Goji Berries (rinsed)
- to taste Salt (start with ½ tsp, adjust after simmering)
- to taste Black Pepper (optional, freshly cracked)
Instructions
Prepare the vegetables
Peel and chop the onion, slice the apple thinly, slice four pieces of ginger, and roughly chop the napa cabbage leaves into large chunks.
Time: PT5M
Add aromatics to the pot
Place the chopped onion, apple slices, ginger slices, dried red dates and goji berries into the bottom of the large stockpot.
Time: PT2M
Add the chicken and cabbage
Nestle the whole chicken into the pot, then add the chopped napa cabbage around it, ensuring the cabbage is in contact with the chicken skin.
Time: PT3M
Season lightly
Sprinkle about ½ teaspoon of salt and a pinch of black pepper over the ingredients.
Time: PT1M
Cover and start low simmer
Place the lid on the pot, set the burner to low heat, and let the mixture simmer gently.
Time: PT60M
Temperature: Low heat
Check broth and adjust
After 60 minutes, lift the lid and stir; you should see clear liquid forming from the cabbage and apple. If the pot looks dry, add a few more cabbage leaves.
Time: PT5M
Continue simmering until chicken is cooked
Reduce heat to the lowest setting and continue to simmer for another 60 minutes, or until the chicken reaches an internal temperature of 165 °F (74 °C).
Time: PT60M
Temperature: Low heat
Final seasoning and garnish
Taste the broth and add a little more salt if needed. Sprinkle the remaining two ginger slices on top for a fresh aroma.
Time: PT2M
Serve
Remove the chicken, carve or pull apart the meat, and ladle generous amounts of broth into bowls. Add pieces of chicken, cabbage, apple, and a few goji berries per serving.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 15 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Gluten‑Free, Dairy‑Free, Paleo‑Friendly
Ingredient Substitutions
- Instead of Whole Chicken: Chicken halves, Spatchcocked chicken
- Instead of Napa Cabbage: Savoy cabbage, Green cabbage
- Instead of Onion: Shallot, Leek
- Instead of Apple: Pear, Asian pear
- Instead of Fresh Ginger: Ground ginger (use less)
- Instead of Dried Red Dates: Dried apricots (chopped)
- Instead of Goji Berries: Cranberries (dried)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Stockpot (6‑qt)
- Chef’s Knife
- Cutting Board
- Measuring Spoons (optional)
- Thermometer (instant‑read)
- Ladle
- Soup Bowls
Critical Steps — Do Not Skip
- Using enough napa cabbage to generate broth without added water
- Ensuring the chicken reaches 165 °F for safety
- Maintaining a low simmer to extract flavor without over‑boiling
Chef Tips from the Video
- Use a fresh, organic whole chicken for the best gelatin yield
- Slice ginger thinly; thicker pieces release more heat‑protecting aromatics
- If you prefer a clearer broth, skim any foam that rises during the first 30 minutes
Troubleshooting
Broth is too thin or watery
Add more napa cabbage or a few extra apple slices; simmer uncovered for 10‑15 minutes to concentrate flavors.
Chicken is not fully cooked after 2 hours
Continue simmering on low heat, checking temperature every 10 minutes until 165 °F is reached.
Soup is overly salty
Add a handful of extra cabbage or a splash of unsalted chicken stock to balance; avoid adding more salt.
Storage
Refrigerator: Store in airtight containers for 3‑4 days; reheat gently on low.
Freezer: Freeze in freezer‑safe bags for up to 2 months; thaw overnight in fridge before reheating.
Room temperature: Do not store at room temperature; discard if left out >2 hours.
Make-Ahead Tips
- The broth can be made a day ahead and refrigerated; the chicken can be shredded and added back just before serving
- Portion the soup into freezer‑safe containers for quick meals
Frequently Asked Questions
What is the cultural significance and history of Bailo (napa cabbage stew) in Taiwanese cuisine?
Bailo, literally “cabbage stew,” is a traditional Taiwanese home‑cooking staple that dates back to rural households where water was scarce. The dish relies on the natural juices of napa cabbage and other ingredients to create a nourishing broth, embodying the resourceful spirit of Taiwanese peasant cooking.
What are the traditional regional variations of Bailo in Taiwan?
In northern Taiwan, Bailo often includes dried red dates and goji berries for a sweet‑tonic flavor, while southern versions may add taro or sweet potatoes. Some families also substitute pork bones for chicken to create a richer stock.
How is Bailo traditionally served in Taiwanese households?
Bailo is usually served hot in deep bowls, with the whole chicken broken apart at the table. The broth is sipped first, then the tender chicken meat, cabbage, and fruit pieces are eaten together, often accompanied by a side of steamed rice or simple noodles.
During which occasions is Bailo commonly prepared in Taiwanese culture?
Bailo is a comfort food for cold winter evenings, post‑delivery recovery meals for new mothers, and is also served during family gatherings as a warming, restorative dish.
What authentic ingredients define traditional Bailo versus modern adaptations?
Authentic Bailo uses fresh napa cabbage, whole chicken, ginger, onion, and often dried red dates and goji berries. Modern twists may add apples for sweetness or replace dates with raisins, but the core principle of no added water remains.
What other Taiwanese dishes pair well with Bailo?
Bailo pairs nicely with Taiwanese scallion pancakes, steamed rice, or a simple side of pickled cucumbers (suan cai). A light tea such as oolong balances the richness of the broth.
What makes Bailo special or unique in Taiwanese cuisine?
Its uniqueness lies in creating a full‑bodied broth solely from the moisture of vegetables and meat, showcasing the natural flavors of the ingredients without diluting them with added water.
What are the most common mistakes to avoid when making No‑Water Chicken Soup (Bailo)?
Common errors include using too little napa cabbage, which results in insufficient broth, and cooking over high heat, which can cause the cabbage to break down into mush and produce a cloudy soup. Also, neglecting to check the chicken’s internal temperature can lead to undercooked meat.
Why does this recipe use no added water instead of a traditional chicken stock?
The no‑water method lets the natural gelatin from the chicken bones and the juices from napa cabbage and apple create a richer, more concentrated broth, preserving the authentic texture and flavor of traditional Bailo.
Can I make this No‑Water Chicken Soup ahead of time and how should I store it?
Yes, the soup can be refrigerated for up to 4 days or frozen for 2 months. Cool it quickly, transfer to airtight containers, and reheat gently on low heat before serving.
What texture and appearance should I look for when the Bailo broth is ready?
The broth should be clear to slightly amber, with a thin sheen from gelatin. It will be a bit viscous, coating the spoon, and the cabbage pieces should be tender but still hold their shape.
How do I know when the chicken in No‑Water Chicken Soup is fully cooked?
Insert an instant‑read thermometer into the thickest part of the thigh; it must read at least 165 °F (74 °C). The meat should be easy to pull apart and no longer pink inside.
What does the YouTube channel LookCatchu specialize in?
The YouTube channel LookCatchu focuses on creative, trend‑driven home cooking videos that blend viral food challenges with traditional Asian recipes, often adding humorous commentary and practical kitchen hacks.
How does the YouTube channel LookCatchu's approach to Taiwanese cooking differ from other cooking channels?
LookCatchu mixes modern internet food trends—like the “no‑water soup” challenge—with authentic Taiwanese dishes, presenting them in a casual, entertaining style rather than a formal instructional format, making heritage recipes more accessible to a younger audience.
Last updated: September 1, 2026
