1.5kg whole chicken (cut into pieces)
750g napa cabbage (cut into big pieces)
1 onion (sliced)
6 cloves garlic (peeled)
1-inch young ginger (sliced)
2 white part of spring onion (sectioned)
2 tbsp soy sauce for soup
1 tsp salt
½ tsp ground white pepper
2 green part of spring onion (sliced diagonally)
- Bring 3000ml of water to a boil. Add in chicken pieces, onion, garlic, ginger and white part of spring onion. Bring to a boil again. Turn heat to low and continue to simmer for 30 minutes.
- Remove the excess fat. Add in napa cabbage and continue to simmer for another 30 minutes.
- Season with soy sauce for soup, salt and ground white pepper.
- Ladle the hot piping soup to a serving bowl, garnish with green part of spring onion. Serve hot with rice.