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6 ingredient No Water Chicken Soup

Byamazingfoodstv


This chicken essence soup is perfect for the season.

✨✨ FULL WRITTEN RECIPE: ✨✨

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45 Comments

  3. Am neither religious nor Asian (nor Canadian, lol — that's an aspiration), but I LOVE Flo's kindness, positivity, and of course, the straightforward cooking lessons on this channel. Recently retired and finally learning how to cook fresh food. Sending my gratitude. May God and the Universe bless you, Flo!

  6. Flo, did ur mother also make ‘wine’ soup? This was my Hakka mother’s go-to soup, a cure for all illnesses!🤣 The recipe is very simple: lots of sliced ginger, chicken pieces, and a good port wine (I like Sandman), touch of salt and sugar, simmered to perfection. Ur recipe looks delicious too!

  29. Just made it tonight! I can’t believe it’s like magic 😂 I used about the same size of chicken & about the same with the rest of the ingredients. Also same type of dutch oven pot but on an induction cooker, I played around starting with 3.5 and reduced it to 2.8 then 2.2 over time as it was already bubbling with liquid when I checked midway, and it was done by 90mins but I added 30 mins more to see if more liquid would come out (don’t make much difference I think, probably more on the chicken &veg texture).
    Back in Sabah, Malaysia, we had a dish called sup ayam lihing which is chicken soup cooked with the local rice wine.. the scent of this dish brings me back to that and was considering if I could throw in some Chinese cooking wine instead to achieve that taste (I’m in US right now).
    Anw, fun simple recipe! Def will consider repeating

  32. I loved doing this. No added water. It is SO flavorful. I discovered this by getting sidetracked forgetting to add water at a certain point. but came back and saw all of the liquid that came from the chicken and vegetables that it became my favorite way to make broth.

  33. Interesting recipe. You had me at ginger. You lost me at onion ( I came back again at the onion liquifying). You had me at Napa cabbage. You lost me at the apple ( I not big on something sweet in my savory). You lost me again at the green onion dipping sauce (again, with the onion). Then, when you lifted the lid after almost two hours ( I'd be a little nervous too with no added water), it all made sense! ( though I'd still leave out the apple for a good-sized juicy tomato and add a sachet of whole cumino seeds).

  34. I love this couple. The food is always delicious looking and you can feel the love they have for each other and the Lord. Simply beautiful. I wish everyone had a calm loving life like theirs. They feel like home.

  40. What’s the point of this? You can extract more flavour by submerging evrhthjng in water. And it can be boiled down anyway. So even more flavourful concentrated soup in the end.

  45. There is a very similar dish in Central Asia. The difference is in layers. Meat goes on bottom (bottom can be covered with cabbage leaves which prevent meat from burning) and top is covered with cabbage leaves to trap more juices in the pot.

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