Directions
- 1Layer onion, apple, and cabbage in the bottom of a heavy pot with a tight-fitting lid.
- 2Place chicken on top and add ginger. Do not add water.
- 3Cover and cook on very low heat for 50–60 minutes, until chicken is tender and a natural broth forms.
- 4Season with salt and serve.
Ingredients
- 1 (~1500 g) whole chicken
- 1 onion, cut into chunks
- 1 apple, chopped
- 4 napa cabbage leaves, roughly chopped
- 1 slice fresh ginger
- Salt, to taste
Equipment
heavy pot with a tight-fitting lidcast iron Dutch oven
Tips
- Use a heavy pot with a tight-fitting lid, such as a cast iron Dutch oven, to trap moisture and concentrate the natural juices.
- Optional: top with scallions and furikake.
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m
One Cup Soup Dumpling
Chinese · Soup10m