Description
Bone-in chicken cooked low over napa cabbage, onion, carrot and apple with no added water, so the vegetables make a concentrated broth for two bowls.
Ingredients
- 1 medium yellow onion, sliced into thick rings
- 1/2 medium napa cabbage (about 1 pound), cut into 2-inch pieces
- 1 medium carrot, sliced into thick coins
- 1 crisp apple, such as Honeycrisp, cored and cut into 8 wedges
- 4 garlic cloves, smashed
- 5 thin slices fresh ginger
- 1 1/2 pounds bone-in, skin-on chicken thighs or drumsticks
- 1/4 cup water, only if needed
- 1 teaspoon kosher salt, plus more to taste
- 2 green onions, thinly sliced
Instructions
- Spread the onion rings over the bottom of a 4- to 5-quart Dutch oven. Pile the cabbage, carrot and apple on top and tuck the garlic and ginger in among them. Do not add water.
- Set the chicken on top of the vegetables, skin side up, in a single layer. Cover the pot tightly with the lid.
- Set the pot over medium heat for 5 minutes, until you hear a gentle sizzle and see steam at the edge of the lid, then turn the heat to low.
- Cook on low for 20 minutes without lifting the lid. Check that liquid is pooling at the bottom; if the bottom looks dry or smells toasty, add the water. Cover again.
- Cook on low for 40 minutes more, until the chicken pulls easily from the bone and the thickest piece reaches at least 165°F.
- Move the chicken to a plate, discard the skin and bones and shred the meat with 2 forks. Return it to the pot, stir in the salt, then taste and add more if needed. Ladle the broth, vegetables and chicken into 2 bowls and top with the green onions.
Notes
Equipment: 4- to 5-quart Dutch oven or heavy pot with a tight-fitting lid, tongs, 2 forks, instant-read thermometer
- A heavy pot and a tight lid keep the steam in; if your lid is loose, lay a sheet of foil over the pot before the lid goes on.
- Salt goes in at the end because the broth concentrates as it cooks.
- For a deeper flavor, add a few sliced dried red dates (jujubes) or a handful of sliced mushrooms with the vegetables.
- Serve with steamed rice or noodles for a heartier bowl.
- Refrigerate leftovers in a covered container for up to 3 days; the broth may set into a soft gel when cold and turns liquid again when heated.
- Reheat on the stove over medium heat until the broth comes to a boil.
- Cook chicken to an internal temperature of 165°F (FoodSafety.gov).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Wash hands, knives and boards after handling raw chicken.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired