Long-Simmered Chicken in White Wine

Long-Simmered Chicken in White Wine

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The cooking liquid from this delicious dish is often served as a separate soup course.
Servings: 4
Calories: 565


  • 3 lb Chicken cleaned
  • 1 pint Water
  • 10 floz Dry white wine
  • 3 Tbs Soy sauce
  • 1 1/2 Tbs Sesame oil
  • 1 lb Chinese cabbage shredded

for the stuffing

  • 3 oz 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


  • Preheat the oven to cool 150°C (Gas Mark 2, 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 bake 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.
Calories: 565 kcal
Carbohydrates: 23 g
Protein: 35 g
Fat: 30g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 123 mg
Sodium: 1152 mg
Potassium: 549 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 647 IU
Vitamin C: 9 mg
Calcium: 80 mg
Iron: 3 mg
Cuisine Asian
Ingredients Chicken
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