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Long-Simmered Chicken In White Wine

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Long-Simmered Chicken In White Wine

The cooked liquid from this delicious dish is often served as a separate soup course.

Serves : 4-6

Ingredients :

1x 13/4kg chicken, cleaned
600ml water
300ml dry white wine
3 tablespoons soy sauce
11/2 tablespoon sesame oil
1/2 kg Chinese cabbage, shredded
75g stuffing long-grain rice, soaked in cold water for 30 minutes and drained
4 spring onions (scallions), chopped
4 slices lean bacon, chopped
5cm fresh root ginger, peeled and chopped
1 chicken stock cube, crumbled
Salt and pepper to taste

Method :

Preheat the oven to cool 150°C (Gas Mark2, 300°F).
To make the stuffing, combine all the ingredients together then stuff into the cavity of the chicken. Close with a skewer or a trussing needle and thread. Put the chicken into a flameproof casserole and pour over the water. Bring to the boil, then transfer the casserole to the oven and bale for 1 hour.
Add the wine to the casserole and cook the chicken for a further 45 minutes, or until it is cooked through and tender. Transfer the chicken to a warmed serving dish and keep hot.
Combine the soy sauce and sesame oil in a small bowl, then pour over the chicken and serve at once. If you wish to serve the cooking liquid as a soup course, stir in the cabbage and put the casserole over moderate heat. Cook for 5 minutes, remove from the heat and serve at once.

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