No Water Chicken Soup
Ingredients: Napa cabbage, Escarole, Yellow onion, Leek, Apple · 120 min cook time · 450kcal · ~₩25,300
Ingredients
500g Napa cabbage, 200g Escarole, 1개 Yellow onion, 1개 Leek, 1개 Apple, 30g Fresh ginger root, 150g Mushrooms, 100g Celery, 100g Carrot, 2큰술 Olive oil, 10g Salt, 2.2kg Whole chicken, 2g Cayenne pepper, 1큰술 Rice vinegar, 1큰술 Soy sauce, 1작은술 Sambal chili sauce, 10g Green onions, 5g Garlic
Instructions
1. Add olive oil to a Dutch oven and set over medium-high heat.
2. Transfer in the onion and leek along with salt. Stir quickly.
3. Once the mixture is hot and steaming, cover tightly and cook for about 10 minutes to give it a head start.
4. After 10 minutes, remove the lid, ensuring all condensation goes back into the pot.
5. Transfer in the carrots, celery, and mushrooms (optional).
6. Add the peeled and diced apple (peeling is optional).
7. Finish by transferring in the cabbage and escarole. Use about twice as many vegetables as most recipes for more broth.
8. Press the vegetables down with your hand, cover the pot, and cook for another 10 minutes, or until the vegetables have collapsed enough to fit the chicken.
9. Remove the lid, ensuring all moisture returns to the pot. Give it a quick stir.
10. Create a space in the center and place the whole chicken (an extra-large chicken is recommended).
11. Top the chicken with a generous sprinkling of salt and cayenne pepper.
12. Lay the sliced ginger over the top of the chicken (or mix with vegetables if preferred).
13. Cover the pot, reduce heat to low, and simmer gently untouched for 1.5 hours (or 1 hour for a smaller chicken).
14. After cooking, remove the lid. The chicken should be perfectly cooked, and there should be a significant amount of broth.
15. Taste the broth for salt and adjust if necessary.
16. Carefully push tongs through the joint between the thigh and cavity to release any rendered juices.
17. To serve, pull off some chicken meat and serve with desired amount of broth and vegetables.
18. For Chef John's preferred serving style: transfer meat and broth into a bowl, add a splash of rice vinegar, a splash of soy sauce (be careful with initial salt if adding soy), a spoon of sambal chili sauce, and a pinch of freshly sliced green onions. Stir before eating.
19. For Michelle's preferred serving style: in a separate bowl, combine ginger, garlic, green onion, and sambal. Stir in rice vinegar and soy to create a dipping sauce. Serve the broth as is, and use a fork or chopsticks to dip the meat into the sauce and eat separately.
Source: Watch the original video