DISHORA / RECIPES
Waterless chicken
and cabbage soup
Tender chicken and vegetables
make their own concentrated
broth.
Next: ingredients.
DISHORA / RECIPES
Ingredients • 6 bowls
900 g Napa cabbage, roughly cut
1 firm sweet apple (180 g), sliced
200 g yellow onion, sliced
150 g carrots, sliced
20 g fresh ginger, thinly sliced
1 whole chicken, 3–3½ lb
(1.4–1.6 kg), giblets removed
1 tsp fine salt (about 6 g)
¼ tsp black pepper
2 scallions (20 g), for serving
Pat chicken dry; do not rinse.
DISHORA / RECIPES
Equipment for a gentle simmer
6–8-quart heavy Dutch oven
with a tight-fitting lid
Instant-read food thermometer
Tongs and cutting board
Knife and large serving spoon
DISHORA / RECIPES
First, build a moist base
Use a 6–8-quart heavy Dutch
oven with a snug lid. Cover the
base with a thick, even layer of
washed Napa cabbage. Scatter
apple, onion, carrots and ginger
on top. Keep the chicken off
bare metal.
Visit the recipe for all
instructions.