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. ---------------------------------------------------------------------------
Ingredients
