No Water Chicken Soup with Ginger Scallion Sauce

Chop the napa cabbage, apple, carrots, and yellow onion.

Layer the chopped vegetables, minced garlic, jujubes, and goji berries into a large, heavy pot.

Place the whole chicken on top of the vegetables.

Add sliced ginger on top of the chicken and season with salt.

Cover the pot tightly and simmer on low for 60 minutes. Do not add any water.

After simmering, periodically baste the chicken with the broth that has formed in the pot.

To make the dipping sauce, add finely sliced green onions and finely minced ginger to a heatproof bowl.

Add salt and soy sauce to the bowl.

Heat oil until it is sizzling and pour it over the ingredients in the bowl. It will sizzle.

Whisk the sauce until everything is well combined.

Once cooked, shred the chicken and place it in a bowl with the softened vegetables and broth.

Garnish the soup with freshly sliced green onions.

Serve the soup hot with the ginger scallion dipping sauce on the side.

Bonus: For a heartier meal, serve the chicken and vegetables over a bowl of rice and top with a soft-boiled egg.