FationateFoodBelly • Easy Recipes

Ingredients:

• 1 whole chicken (about 3 lb)
• 3 napa cabbage leaves, roughly chopped
• ½ white onion, sliced
• ½ apple, diced
• 3 shiitake mushrooms
• 3 jujube dates
• Salt and black pepper, to taste

Ingredients:

1. Dry brine the chicken: Season the chicken generously with salt and let it rest uncovered in the refrigerator overnight.
2. Build the parchment wrap: Lay a large sheet of parchment paper down and layer the napa cabbage, onion, apple, shiitake mushrooms, and jujube dates in the center. Place the whole chicken on top. Fold the parchment up around the chicken, leaving a small opening at the top for steam to escape.
3. Air fry: Cook at 380°F for 12–16 minutes, flipping halfway through. Then increase the temperature to 400°F and cook for another 2 minutes to crisp up the skin.
   If you’re using the Typhur Culinary Air Fryer with the temperature probe, insert the probe into the thickest part of the chicken and cook according to the appliance instructions until the chicken reaches 165°F internally.
4. Save the broth: Carefully unwrap the chicken. The vegetables and chicken will release flavorful juices that collect at the bottom of the parchment. This creates a small serving of light, naturally flavorful broth—about the amount you’d get in a small rice bowl.
5. Serve: Cut the chicken into pieces and serve with rice, with the warm broth and vegetables on the side. Season with additional salt and pepper to taste.