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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour boiling water over chicken and in cavity. | 2. Place chicken, breast side up in a large Chinese clay pot or Dutch oven. | 3. Add water to cover. | 4. Bring to a boil, reduce heat, and cook slowly for 40 minutes. | 5. Meanwhile, cut the cabbage in half vertically. Cut each half into 3 pieces. | 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. Move chicken and cabbage to a platter. | 8. Add salt and wine to the broth. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
chinese cabbage	1			-	-	-	-
salt	1	teaspoon		-	-	-	-
chinese wine	1	tablespoon		-	-	-	-
water			boiling	-	-	-	-
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.