The original version of this recipe is made with one large whole chicken, but I’ve found that using 2 smaller 800g chickens works even better. Smaller chickens become tender much faster, release their juices more easily, and result in a sweeter, more delicate broth without extended cooking time.
In Singapore, they’re sold in the frozen section of the supermarket. Sheng Siong sells a set of 2 x 800g chickens for under $6, which makes this an incredibly economical meal for a family.
This recipe also relies heavily on using a heavy pot with a tight-fitting lid such as cast iron Le Creuset pots. The weight of the pot and lid helps trap steam and prevents moisture from evaporating, allowing the chicken and vegetables to slowly release their own juices into the soup. This “sealed environment” is what creates the magic of no added water needed.
This method may not work as well in lightweight pots or stainless steel cookware with loose-fitting lids. If you don’t have a heavy lidded pot, a pressure cooker works perfectly as an alternative.
Why I Love It:
✔️ No water added, the soup extracts its own natural juices
✔️ Naturally sweet from cabbage, apple, and onion
✔️ Smaller chickens turn tender quickly and don’t dry out
✔️ One pot, minimal seasoning, very forgiving
✔️ Gentle enough for sick days and low-appetite days
✔️ Affordable and easy to make in Singapore
Serves 4 adults
Ingredients:
For the soup:
2 mini whole chickens (about 800g each)
1/2 head napa cabbage (aka wombok or wa wa chye), chopped
1 apple, chopped
1 onion, sliced
3 red dates (jujubes), seeds removed, sliced in half
3 slices fresh ginger
1 teaspoon salt
Spring onion, sliced (for garnish)
For the ginger scallion sauce:
1 stalk spring onion, finely sliced
3 slices ginger, finely minced
Salt to taste
2 tablespoons soy sauce
1 tablespoon oil
1 red chilli, thinly sliced (exclude for kids)
Instructions for soup:
1. Place the onion, apple, napa cabbage, red dates, ginger and salt into a heavy-bottomed pot. Place chickens on top of vegetables.
2. Cover tightly with the lid.
- Stovetop method: Simmer gently over low heat for 60 minutes.
- Pressure cooker / Instant Pot: Cook on high pressure for 20 minutes. (For Ninja & Instantpot, you might have to add 1 cup of water for pressure to start)
3. Once cooked, turn off the heat. Garnish with sliced spring onion and serve hot.
No water added.
Instructions for ginger scallion soy sauce:
1. Heat oil until shimmering / smoking hot.
2. Place spring onions and ginger into a heatproof bowl.
3. Carefully pour the hot oil over the aromatics until it sizzles. Stir to combine.
4. Add salt, soy sauce, and red chilli (leave this out for kids). Stir well.
👶🏻 Toddler-Friendly Tip:
Skip the sauce and serve plain shredded chicken with broth over rice or noodles. My kids loved the sweet yet savoury soup!
