Chinese Cabbage And Chicken Soup

1. 1

   Pour boiling water over chicken and in cavity.

2. 2

   Place chicken, breast side up in a large Chinese clay pot or Dutch oven.

3. 3

   Add water to cover.

4. 4

   Bring to a boil, reduce heat, and cook slowly for 40 minutes.

5. 5

   Meanwhile, cut the cabbage in half vertically. Cut each half into 3 pieces.

6. 6

   Remove chicken, add cabbage, and return chicken to the pot, breast side down. Bring to a boil, reduce heat, and cook for 20 minutes.

7. 7

   Move chicken and cabbage to a platter.

8. 8

   Add salt and wine to the broth.

9. 9

   When cool enough to handle, pick meat from the carcass and add to the broth, discarding skin and bones. Add reserved cabbage, reheat, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.