Waterless Chicken
Vegetable Pot

A light, waterless one-pot dish featuring tender chicken thighs, cabbage, carrots, and mushrooms simmered entirely in their own natural juices.

Ingredients

• 5-6 chicken thighs (deboned)
• 1 head cabbage
• 2 carrots
• 1 onion
• several shiitake mushrooms
• 1 pack shimeji mushrooms
• 3 cloves garlic
• 3 slices ginger
• 2 tbsp light soy sauce
• 1 tbsp cooking wine
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• to taste salt
• to taste black pepper
• as needed cooking oil
• 1 stalk green onions

Instructions

1. 1Cut the Chicken Thighs

   

   Place the deboned, raw chicken thighs on a wooden cutting board and slice them carefully into small, bite-sized pieces using a sharp chefs knife.

   Tip: Choose deboned chicken thigh meat rather than breast meat for a much more tender and juicy texture.
2. 2Marinate the Chicken

   

   Transfer the cut chicken pieces into a white rectangular dish along with minced garlic, light soy sauce, cooking wine, oyster sauce, salt, and a pinch of black pepper.

   Tip: Spray a small amount of oil onto the surface of the chicken after mixing to lock in the moisture while it marinates.
3. 3Massage the Marinade

   

   Put on a food-safe glove and thoroughly massage the seasonings and sauces into every piece of chicken to ensure even flavor distribution.

   Tip: Let the chicken marinate for at least 20 minutes before proceeding with the cooking steps.
4. 4Tear the Cabbage

   

   Take a fresh head of cabbage and manually tear the leaves apart into smaller, rough leafy portions by hand.

   Tip: Tearing cabbage by hand rather than cutting it with a knife helps create better edges for absorbing flavors.
5. 5Slice the Carrots

   

   Take the peeled carrots and slice them into uniform, flat round coins across the wooden cutting board.

   Tip: Keep the slices consistent in thickness so they cook evenly alongside the onions and other aromatics.
6. 6Score the Shiitake Mushrooms

   

   Take a small paring knife and carefully make diagonal cuts to score a decorative star pattern into the cap of each fresh shiitake mushroom.

   Tip: Scoring the mushrooms not only adds a lovely aesthetic touch for the final presentation, but also helps them absorb more flavor during simmering.
7. 7Sauté the Aromatics and Vegetables

   

   Heat oil in an enameled pot, then add the ginger, garlic, onion, and carrot slices. Stir-fry for a few moments until the ingredients release their aromatic flavors.

   Tip: Stir-frying the base aromatics first builds a deep flavor foundation for the waterless pot.
8. 8Add a Layer of Cabbage

   

   Turn off the heat briefly and arrange a dense layer of freshly torn cabbage leaves directly over the sautéed aromatics in the pot.

   Tip: Tearing cabbage leaves by hand creates a natural texture that helps trap moisture underneath.
9. 9Layer the Marinated Chicken

   

   Take the previously marinated chicken pieces and distribute them evenly across the cabbage layer inside the pot using tongs.

   Tip: Ensure the chicken pieces are spread out evenly so they cook uniformly in their own juices.
10. 10Add Mushrooms

    

    Arrange fresh shimeji mushrooms and the decoratively scored shiitake mushrooms directly on top of the layer of chicken.

    Tip: Scoring the shiitake mushrooms not only gives them a nice ceremonial look but helps them absorb flavors better.
11. 11Top with Cabbage

    

    Cover all the layered ingredients inside the pot completely with a final, thick top layer of torn cabbage leaves.

    Tip: The top layer of cabbage seals in the moisture and prevents steam from escaping, enabling the waterless cooking method.
12. 12Season and Cover to Simmer

    

    Sprinkle a little salt and freshly cracked black pepper over the top cabbage layer, then cover the pot with its lid and simmer on low heat for 20 minutes.

    Tip: Keep the heat on low so the vegetables slowly release their natural juices without burning.
13. 13Simmer on low heat

    

    Cover the pot with the lid and let everything simmer on low heat for 20 minutes. As it cooks, the vegetables naturally release a large amount of flavorful broth without adding any water.

    Tip: Make sure the lid fits well to trap the steam and juices inside for maximum moisture retention.
14. 14Stir and finish cooking

    

    Open the lid and gently stir the cooked chicken, shiitake mushrooms, and softened cabbage together into the rich natural juices. Cover and simmer for another 2 to 3 minutes, then drizzle with sesame oil and top with chopped green onions before serving.

    Tip: Stir gently so the tender chicken pieces and mushrooms maintain their shape in the pot.

Storage & Reheating

Burn It Off

Frequently Asked Questions