Poultry Recipes - Long-Simmered Chicken In White Wine

Ingredients

• 1 x 4lb (1 x 2kg) chicken, cleaned

• 2 1/2 cups (600ml) water

• 1 1/4 cups (300ml) dry white wine

• 3 tbsp soy sauce

• 1 1/2 tbsp sesame oil

• 2 1/2 cups (0.5kg) shredded Chinese cabbage

STUFFING

• 1/2 cup (75g) long-grain rice, soaked in cold water for 30 minutes and drained

• 4 spring onions, chopped

• 4 Canadian (lean) bacon slices, chopped

• 2 inch (5cm) piece fresh green ginger, peeled and chopped

• 1 chicken bouillon (stock) cube, crumbled

• salt and white pepper to taste 

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Method:

1. Preheat the oven to cool 150C (Gas Mark 2,300F).

2. TO MAKE THE STUFFING: Combine all the ingredients in  a bowl. then stuff into the cavity of the chicken. Close with a skewer or trussing needle and thread.

3. Put the chicken in a flameproof casserole and pour over the water. Bring to the boil, and transfer the casserole to the oven. Bake the chicken for 1 hour. Add the wine and cook the chicken for a further 45 minutest, or until it is cooked through and tender. Remove from the oven and transfer the chicken to a warmed serving dish. Keep hot.

4. Combine the soy sauce and sesame oil and pour the mixture over the chicken. Serve at once. To serve the cooking liquid as a soup course, stir in the cabbage and bring to the boil, stirring occasionally. Cook for 5 minutes, then serve at once.