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No Water Chicken Essence Soup

No Water Chicken Essence Soup

A rich, no-water chicken essence soup recipe that uses natural juices from chicken and vegetables for deeply concentrated flavor and nourishment.
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Prep Time:5 minutes
Cook Time:25 minutes
Course: Main Course
Cuisine: Chinese
Keyword: chicken, easy recipe, quick meal, Soup
Servings: 4

Equipment

  • 1 Pressure Cooker or a pot with tight-fitting lid (i.e. dutch oven)

Ingredients

Chicken Essence Soup

  • 1 whole chicken about 3 lb
  • 6 large napa cabbage leaves roughly cut (regular cabbage works too)
  • 1 medium onion sliced
  • 1 apple cored and sliced
  • 1 tsp salt
  • 1/4 tsp white pepper
  • 3 –4 slices ginger

Soy Garlic Dipping Sauce

  • 1/2 green onion finely chopped
  • 1 clove garlic minced
  • 1/2 tsp ginger minced
  • 1 Thai chili sliced (optional)
  • 1-1.5 tbsp neutral oil e.g. canola, vegetable, corn, peanut oil
  • 1/2 tbsp soy sauce
  • 1/2 tbsp oyster sauce
  • 1/2 tsp sugar
  • A few tablespoons chicken essence to taste

Instructions

Pressure Cooker Method (My Go-To)

  • Add the cabbage, onion, apple, and ginger to the bottom of the pressure cooker.
  • Place the whole chicken on top of the vegetables to prevent burning. Optionally, cover the chicken with some of the cabbage.
  • Season with salt and white pepper.
  • Seal the lid and pressure cook on high for about 20 minutes for a 3 lb chicken. (See notes for different chicken sizes)
  • Once done, quick release the pressure. (If using natural release, reduce pressure cooking time by 5 minutes to avoid overcooking.)

Soy Garlic Dipping Sauce

  • Add green onion, garlic, ginger, and Thai chili to a heatproof bowl. Heat oil until smoking hot, then carefully pour it over the aromatics.
  • Add soy sauce, oyster sauce, and sugar.
  • Stir in a few tablespoons of the hot chicken essence to your liking. Mix well and set aside.

Stovetop Method (Extra Cozy Option)

  • Place the cabbage, onion, apple, ginger, salt, and white pepper into a heavy pot with a good seal, such as a cast iron pot or Dutch oven.
  • Place the chicken on top of the vegetables.
  • Cover and bring to a gentle simmer over low heat.
  • Simmer for about 1 hour for a 3 lb chicken. (Note: If too much liquid evaporates, add a small amount of hot water to prevent burning.)
  • For larger birds, increase cooking time accordingly.

Notes

Tip for Different Chicken Sizes
  • 2–2.5 lb chicken: 15–18 minutes
  • 3 lb chicken: about 20 minutes
  • 4–5 lb chicken: 25–28 minutes