Recipe

A A A

• 1 whole chicken
• 1 small chinese cabbage
• 1 tsp salt
• 1 tbsp chinese wine
• boiling water
• water

• 1 Pour boiling water over chicken and in cavity.
• 2 Place chicken, breast side up in a large Chinese clay pot or Dutch oven.
• 3 Add water to cover.
• 4 Bring to a boil, reduce heat, and cook slowly for 40 minutes.
• 5 Meanwhile, cut the cabbage in half vertically. Cut each half into 3 pieces.
• 6 Remove chicken, add cabbage, and return chicken to the pot, breast side down. Bring to a boil, reduce heat, and cook for 20 minutes.
• 7 Move chicken and cabbage to a platter.
• 8 Add salt and wine to the broth.
• 9 When cool enough to handle, pick meat from the carcass and add to the broth, discarding skin and bones. Add reserved cabbage, reheat, and serve.