Singaporean-Malaysian🥩 Meat

One Pot Waterless Turmeric Chicken

Name: One Pot Waterless Turmeric Chicken
Total time: 3 h 7 min
Yield: 4 servings
Cuisine: Singaporean-Malaysian
Ingredients: 4 tsp ground turmeric; 3 tsp salt; 1 tsp ground black pepper; 1.1 kg whole fresh chicken; ~650 g Napa cabbage; 1 onion; ~3-4 tbsp young ginger; 2 lemongrass stalks; ~2-3 tbsp spring onions

⏱ 187 min🍽 Serves 4

A simple one-pot turmeric chicken using the waterless cooking method, where the chicken simmers in its own natural juices alongside Napa cabbage, onion, ginger, and lemongrass. The result is incredibly tender and juicy chicken infused with the warm, earthy flavour and golden colour of turmeric.

High-protein

Adapted from a video by Spice N' Pans

Everyone Loves This One Pot Waterless Turmeric Chicken 一锅无水黄姜鸡 Super Easy Asian Chicken Recipe

Watch on YouTube

Ingredients

ground turmeric4 tsp
salt3 tsp
ground black pepper1 tsp
whole fresh chickenapproximately 2.4 lbs, head and feet removed, washed and patted dry1.1 kg
Napa cabbagecut into large pieces~650 gest.
onionlarge red or yellow onion, sliced1
young gingerthumb-sized piece, sliced~3-4 tbspest.
lemongrass stalks

Steps

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1
Prepare the marinade by combining ground turmeric, salt, and ground black pepper, stirring until well mixed.
2
Wash and pat dry the whole chicken, then wearing gloves, generously rub the marinade all over the exterior and interior of the chicken, including under the wings and inside the cavity.
3
Lay the Napa cabbage pieces on the bottom of a Dutch oven or heavy-bottomed pot, spreading them out evenly and pressing down gently without stacking too high to avoid the chicken touching the lid.
4
Spread the sliced onion pieces evenly over the cabbage layer.
5
Scatter some of the ginger slices on top of the vegetables, then stuff the remaining ginger and bruised lemongrass stalks inside the chicken cavity.
6
Place the marinated chicken on top of the vegetables and press gently. Add any remaining vegetables beside the chicken if space allows.
7
Let the chicken and vegetables marinate at room temperature for one hour.
8
Cover the pot with the lid making sure it is tightly sealed, then heat on medium-low. Once steam rises from the sides, reduce the heat to the lowest setting.
9
Maintain the lowest heat setting and cook for a total of 60 minutes. Do not raise the heat at any point, as this can cause the vegetables to burn before they release their moisture.
10
When the cooking time is complete, carefully open the pot and check that the chicken is fully cooked. The vegetables should have absorbed the juices to create a delicious sauce.
11
Shred the chicken using a fork and tongs, garnish with chopped spring onions, and serve.

One Pot Waterless Turmeric Chicken

Ingredients

Steps

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