Directions:
- Place a bamboo steamer over a wok or pot of boiling water. Line the steamer with the cabbage leaves.
- Season chicken with salt and pepper and place in the steamer. Steam the chicken for 45 minutes, or until the chicken is cooked through. Remove the chicken from the steamer and dice into 1/2-inch pieces. Place in a large, sanitized glass jar.
- Add the stock, rice wine, Shaoxing, soy sauce, ginger, sugar, and white pepper. Place the lid on the jar and refrigerate for 24 hours. Serve the chicken chilled with the broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2665.33 Kcal (11159 kJ) | ||
| Calories from fat | 2555.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 283.89g | 437% | |
|---|---|---|---|
| Cholesterol | 242.27mg | 81% | |
| Sodium | 1070.23mg | 45% | |
| Potassium | 102.12mg | 2% | |
| Total Carbs | 7.93g | 3% | |
| Sugars | 3.22g | 13% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 3.93g | 8% | |
| Iron | 0.4mg | 2% | |
| Calcium | 5.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 653.72 Kcal (2737 kJ) | ||
| Calories from fat | 626.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.63g | 437% | |
|---|---|---|---|
| Cholesterol | 59.42mg | 81% | |
| Sodium | 262.49mg | 45% | |
| Potassium | 25.05mg | 2% | |
| Total Carbs | 1.94g | 3% | |
| Sugars | 0.79g | 13% | |
| Dietary Fiber | 0.05g | 1% | |
| Protein | 0.96g | 8% | |
| Iron | 0.1mg | 2% | |
| Calcium | 1.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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