Chinese Waterless Chicken Soup

• ¼ Chinese cabbage (wombok), large head, roughly chopped
• 3 small carrots, roughly chopped
• 1 brown onion, roughly chopped
• 1 red apple, cored and roughly chopped
• 100 g fresh ginger, sliced — reduce or use jar ginger if you prefer a milder kick
• 10 cloves garlic, peeled and lightly smashed
• 1 kg chicken drumsticks, or any bone-in chicken; a whole chicken works too
• 4 bay leaves

Method

1. 1

   Roughly chop the cabbage, carrots, onion, apple, and ginger — no need to be precise, this is a rustic soup. Peel the garlic cloves and give each one a light smash with the side of a knife to release the flavour.

2. 2

   Grab a large heavy-bottomed pot or Dutch oven and start layering. Cabbage goes on the bottom as a base — it releases the most water and stops everything from catching on the pan.

   Tip · An enamelled cast-iron pot (Le Creuset or similar) is ideal here because the thick base diffuses heat evenly at a very low simmer.
3. 3

   Layer the carrots, onion, apple, and ginger on top of the cabbage. Top with the chicken drumsticks, scatter over the smashed garlic, and tuck in the bay leaves. No water — the vegetables and chicken will release everything you need as they cook.

4. 4

   Cover with a tight-fitting lid and simmer on the lowest possible heat for 60–90 minutes, until the chicken is cooked through and starting to fall off the bone. Resist the urge to lift the lid — you want every bit of that steam trapped inside.

   Tip · The longer you let it go, the more concentrated and silky the broth becomes. 90 minutes is the sweet spot for me.
5. 5

   Taste and season with a little salt if needed (the natural juices are surprisingly flavourful on their own). Serve hot straight from the pot — eat as-is or ladle over steamed rice.