This recipe is a cross section between ayurveda and traditional Chinese medicine. In some of the oldest Ayurvedic texts they offer fortified meat soups and broths with grains.
This recipe works well because it creates its own broth from the vegetables and chicken. This can also be made with tofu, just cook for way less time and add a small amount of veggie stock.
Why does this work for Autumn? Autumn is a time to build and purge the excess of fire in the system. It is also a great time to build the tissues and strengthen the body for the cold months ahead (think increasing immunity for less colds in the winter) The addition of jujube date and goji berry increases immune function, strengthens digestion and aids in nervous system support. This recipe also nourishes the spleen, liver, heart, and kidneys. Perfect cure all for all that ails you, and it tastes amazing served with rice and some green sauce (recipe below)
Autumn Waterless Chicken Soup with Asian Pear, Kabocha
& Jujube
Ingredients
1 small head Napa cabbage, roughly chopped
1 Asian pear, quartered and cored
3 shiitake mushrooms (dried is great just soak and cut in half) or fresh in half is fine too (optional)
1 medium onion, cut into wedges
½ kabocha squash, peeled if desired and cut into large slices or (butternut is great here too)
2 carrots, cut into large pieces
2 dried jujubes (Chinese red dates)
1/2 tbsp goji berries
1 small cinnamon stick
2 whole star anise
6–8 black peppercorns
3–4 thin slices fresh ginger cut into stips
Salt a few dashes on top of the chicken
1–2 tablespoons tamari, to taste
1-2 sliced green spring onion for garnish
1 small whole chicken
Instructions
Place the onion, pear, napa cabbage, goji berries, red dates, ginger, and salt in a heavy-bottomed pot with tight fitting lid.
Place the chicken on top of the vegetables.
Cover tightly with a lid. Do not add water.
Cook using either method:
Stovetop: Simmer gently covered, over low heat for 60 minutes.
Pressure cooker/Instant Pot: Cook on high pressure for 20 minutes.
Turn off the heat once cooked. Discard the dates
Garnish with sliced spring onion and serve hot.
Ginger Scallion Tamari Sauce
1 stalk spring onion, finely sliced
3 slices fresh ginger, finely minced
¼ teaspoon salt
1 tablespoon oil
2 tablespoons Tamari sauce
1 red chili, thinly sliced (optional)
Mix all the ingredients together and warm for a few minutes until fragrant.
Put in a bowl, then stir in the soy sauce and sliced chili- serve
Serve alongside the chicken soup as a dipping sauce.