A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Chinese No-Water Chicken Soup | Aromatically Steamed in Its Own Juices
(0)
20 min
Under an hour
Gurkerl Küche
Der virale Trend aus Asien: Eine herrlich kräftige Hühnersuppe, die komplett ohne hinzugefügtes Wasser auskommt! Saftige Hühnerkeulen garen sanft auf einem reichlichen Gemüsebett aus Chinakohl und Karotten im geschlossenen Schmortopf. Dabei tritt der reine Gemüsesaft und aromatische Fleischsaft aus und bildet eine unvergleichlich tiefe, pure Brühe – vollgepackt mit Umami, Ingwer und Knoblauch. Perfekt wärmend für kühle Herbsttage!
Ingredients
Preparation method
Preparation
Thoroughly wash the Chinese cabbage, remove the core, and cut the leaves into bite-sized, wide pieces. Peel the carrots and cut into slices about 1 cm thick. Peel the ginger and cut into thin slices. Peel the garlic and crush lightly with the side of a knife.
Rinse the chicken legs under cold water, pat dry with paper towels, and halve at the joint if desired. Rub the chicken pieces all over with 1 pinch of fine salt and 1 pinch of ground black pepper.
Cooking in Its Own Juices
Prepare a heavy casserole or Dutch oven (the pot can either be cooked on the lowest setting on the stovetop or at 150 °C top/bottom heat in the oven). Spread the prepared Chinese cabbage pieces across the bottom of the pot and press down firmly – they form the juicy bed. Scatter the carrot slices, ginger slices, and crushed garlic cloves on top.
Chef's tip
A cast-iron pot with a tight-fitting lid is particularly well-suited for this no-water effect, as hardly any steam escapes and the flavours remain maximally concentrated. If you like, you can cook the soup in the oven at 150 °C.
Discover also
We Also Recommend
Show all
150 min
Under an hour
French Burgundy Mushroom Soup | With Red Wine & King Oyster Mushrooms
Gurkerl Küche
Waldviertel Plum and Beef Stew | Tenderly braised in root vegetable stock
Gurkerl Küche
