Poultry and Game Recipes - Steamed Chicken with Chinese Cabbage Recipe

  
 

Poultry and Game Recipes - Steamed Chicken with Chinese Cabbage Recipe

Ingredients

Serve 4-6

  • 1.5 kg/3 lb oven-ready chicken

  • 2 teaspoons salt

  • 6-8 dried shiitake mushrooms

  • 750 g/1 1/2 lb Chinese cabbage

  • 5 slices of fresh root ginger

  • 2 chicken stock cubes

Method:

  1. Bring a large saucepan of water to the boil. Add the salt and immerse the chicken in the water. Skim oft all scum that rises to the surface and boil for 5-6 minutes. Drain the chicken.

  2. Meanwhile, soak the mushrooms in boiling water and leave to stand for 20 minutes. Drain and discard the stems. Cut the cabbage into 5 cm/2 inch slices.

  3. Place the mushroom caps and ginger in a large, deep, heatproof bowl. Put the chicken on top of the mushrooms and pour in just enough water to cover it.

  4. Cover the top of the bowl tightly with kitchen foil. Place the bowl in a large saucepan of water, which should not come more than halfway up the sides of the bowl.

  5. Bring the water to the boil, then simmer for 1 hour, topping up with boiling water if necessary. Lift out the chicken.

  6. Place the sliced cabbage in the bottom of the bowl and sprinkle with the crumbled stock cubes. Replace the chicken, lightly cover the bowl again with foil and simmer gently for a further 1 hour.

  7. Arrange the vegetables and chicken on a warm platter to serve.