Cut half a head of napa cabbage into large pieces and lay them across the bottom of a large heavy pot with a tight fitting lid.
½ head napa cabbage
Scatter the sliced apple, sliced onion and peeled sliced ginger over the cabbage.
1 apple, 1 onion, 1 inch ginger
Set the whole chicken on top of the vegetables, breast side down, and sprinkle 1 tablespoon of salt over everything.
1 whole chicken, 1 tablespoon salt
Cover and cook on medium low for 1.5 hours. Do not lift the lid and do not add any water. Low and slow.
Check the thickest part of the thigh for 165F, then shred the chicken straight into the broth. Taste and adjust the salt before serving.
