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.