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In a large pot, combine the cabbage, leek (or onion), apple, garlic, ginger slices, turmeric slices, carrot, and salt.
Add the half chicken and the star anise to the pot.
Pour in enough Japanese dashi to cover all the ingredients.
Cover the pot with additional cabbage and set it on medium heat.
Allow it to simmer for about two and a half hours, flipping the chicken once during cooking.
Once done, serve the tender chicken alongside the soft vegetables, and ladle the concentrated broth over the top.
For added balance, you can optionally include water or serve with a scoop of rice.