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Long-Simmered Chicken in White Wine

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

ingredients

serves 4 - 6
1 3/4 kg (3 lb) Chicken, cleaned
600 ml (1 pint) 2 1/2 cups Water
300 ml (10 fl oz) 1 1/4cups Dry white wine
3 Tbs Soy sauce
1 1/2 Tbs Sesame oil
1/2 kg (1 lb) Chinese cabbage, shredded

for the stuffing

75 g (3 oz) 1/2 cup Long-grain rice, soaked in cold water for 30 minutes and drained
4 Spring onions (scallions), chopped
4 slices Lean bacon, chopped
piece Fresh root ginger, 5 cm (2 in) peeled and chopped
1 Chicken stock cube, crumbled
Salt and pepper to taste

method

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

2. 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 bake for 1 hour.

3. 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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