No-Water Chicken Essence Soup by Shenandoah423

Ingredients

• 1.5 kg (3.3 lb) whole chicken, cleaned and patted dry
• 50g (2 oz) fresh ginger, sliced
• 3 stalks green onions, cut into large pieces
• 1 tbsp dried goji berries
• 1/2 tsp sea salt

Instructions

1. Place a small heat-proof bowl or a raised metal rack upside down at the bottom of a large, deep pot or Dutch oven at 375°F until golden and cooked through, about 25 min.
2. Arrange the ginger slices and green onions on top of the rack to create a fragrant bed.
3. Place the whole chicken on top of the ginger and green onions, ensuring it does not touch the bottom of the pot until ready to serve.
4. Cover the pot with a tight-fitting lid; if the lid is not perfectly sealed, wrap a layer of foil around the rim to trap the steam until ready to serve.
5. Steam over low heat for 2 to 2.5 hours, allowing the chicken to cook entirely in its own rendered juices.
6. Carefully remove the lid, sprinkle with goji berries and salt, and let rest for 10 minutes before serving.