Ingredients
Chicken and vegetables
- 900 g boneless skinless chicken thighs about 2 lb; no added salt solution
- 1 kg napa cabbage about 2 1/4 lb, roughly chopped
- 200 g yellow onion about 1 large, thinly sliced
- 150 g carrots about 2 medium, thinly sliced
- 200 g apple about 1 large, cored and chopped, skin left on
- 15 g fresh ginger cut into thin strips
- 1 tablespoon olive oil 14 g
- 2/3 teaspoon fine salt 4 g
- 20 g scallions thinly sliced, for serving
Equipment
- 1 6-quart heavy Dutch oven with tight-fitting lid
- 1 Instant-read food thermometer
- 1 Chef's knife
- 1 Cutting board
- 1 wooden spoon
- 1 ladle
Instructions
Build a moist vegetable base
- Prepare the vegetables before handling raw chicken. Heat olive oil in a heavy 6-quart Dutch oven over medium-low heat. Add onion and half the salt, and cook about 5 minutes, stirring, until beginning to soften without browning.
- Add carrot, apple, ginger and cabbage in batches as it wilts, plus remaining salt. Cover and cook 10–15 minutes over low heat, stirring once or twice, until the vegetables soften and a visible pool of liquid forms. Do not add chicken to a scorching dry pot.
Steam the chicken and serve
- Nestle chicken thighs over the vegetables, cover tightly, and maintain a gentle simmer over low heat for about 30–40 minutes. Check briefly after 15 minutes that liquid remains underneath. If the base is catching, lower the heat and add 2–4 tablespoons hot water; preventing scorching matters more than keeping the name literal.
- Check several thick chicken pieces with a food thermometer: each must reach at least 165°F (74°C). Continue cooking if necessary. Remove to a clean plate, cut into serving pieces, and return to the pot.
- Taste the cooking liquid, ladle chicken and vegetables into six bowls, and divide scallions over the top. Expect a chunky bowl with some broth, not a large pot of thin soup.
Nutrition
Serving: 1 bowl (1/6 batch)Calories: 273kcalCarbohydrates: 16.2gProtein: 32.3gFat: 9gSaturated Fat: 2.1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 4gCholesterol: 141mgSodium: 436mgPotassium: 944mgFiber: 4.2gSugar: 8.5gVitamin A: 4794IUVitamin C: 51.2mgCalcium: 160mgIron: 2mg
Notes
Nutrition is an estimate from USDA SR Legacy ingredient weights divided by the stated yield, including all measured oil and salt. Cooking losses and brands change actual values; vitamins are ingredient-based without a cooking-retention adjustment. Unavailable totals are not treated as zero.
This is a stovetop Dutch-oven recipe, not a pressure-cooker or slow-cooker adaptation. Use fresh or safely thawed chicken, not frozen thighs. USDA pe-tsai data represent napa cabbage. No cooking liquid or chicken fat is discarded in the estimate. Refrigerate within 2 hours (1 hour above 90°F/32°C), use within 3–4 days, and reheat to 165°F/74°C. Trans fat omitted because data are incomplete.
