Chicken, Ginger, and Green onion “Waterless” Soup
An aromatic chicken soup, prepared without adding any water. Through slow cooking in a Dutch oven, the chicken and vegetables release their own juices to create a natural, clear, and savory broth. Served with rice and topped with a hot ginger and green onion oil, this recipe is minimalist, elegant, and comforting. A flavor-concentrated broth that practically makes itself.
A flavor-concentrated broth that practically makes itself!
This recipe relies on a technique where water is completely cast aside in favor of pressure infusion. By cooking the chicken covered with a generous amount of green onions and ginger, the meat isn’t cooked by an outside liquid, but rather by its own natural juices extracted slowly.
The final touch: the addition of flavored hot oil. By pouring the hot oil directly over the nest of fresh green onions and ginger at the end of cooking, you trigger a thermal reaction that sears the aromatics, releasing their essential oils and creating a fragrant emulsion that coats the broth.
Why make this recipe?
- An explosion of flavors: since there is no water to dilute the juices, it is a concentrate of nutrients and taste.
- Medicinal power: rich in ginger (anti-inflammatory) and natural collagen, it is the ultimate remedy for colds or low energy.
- Chicken tenderness: cooked in its own juice using a technique similar to short-braising, the meat remains incredibly tender and juicy.
- Reusing the broth: if you want to vary the menu, this concentrated juice can be used to cook rice or to assemble a bowl of ramen noodles.
In a large cast-iron Dutch oven, heat a splash of neutral oil over medium heat. Sear the whole chicken on all sides until lightly golden.
Reduce the heat to very low. Arrange around and over the chicken: the onions, ginger, garlic, bay leaves, whole clove, carrots, celery, apple, and nappa cabbage. Season generously with salt. Cover with a tight-fitting lid.
Cook for 1.5 to 2 hours over very low heat. Do not lift the lid during cooking. The ingredients will release their natural moisture to create a concentrated and fragrant broth.
Place the ginger and green onions in a heat-resistant bowl with a pinch of salt. Heat the oil until shimmering, then pour it directly over the mixture. Stir and set aside.
Pull the chicken into pieces. Assemble the soup bowl with the chicken, tender vegetables, and natural broth. Finish with a generous spoonful of the ginger and green onion oil and a crack of black pepper. You can also add rice.
Bon appetit and enjoy!
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