Slow-Simmered Chicken

1. 1

   Blanch chicken in boiling water 6 minutes, skimming any scum from the surface.

2. 2

   Drain well.

3. 3

   Rub it inside and out with the salt and stuff with a mixture of the ginger, crumbled stock cube, onion and gherkins.

4. 4

   Put the stuffed chicken in a flameproof casserole with 5 cups water.

5. 5

   Bring to the boil; then put the casserole in the oven, preheated to 180 C.

6. 6

   Cook for 1 hour 20 minutes, turning the chicken once.

7. 7

   Take the chicken out and arrange the cabbage wedges in the liquid place the chicken on top.

8. 8

   Return the casserole to the oven and cook for a further 40 minutes, Serve straight from the casserole or from a large warmed tureen.

* Per serving · 4 servings · Values may vary.

No additional tips available.