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Nutrition Facts
Serving Size 1 (223g) Recipe makes 6 servings The following items or measurements are not included below: 1 small Chinese cabbage 1 tablespoon Chinese wine
Calories 480
Calories from Fat 317		(66%)
Amount Per Serving		%DV
	Total Fat 35.3g	54%
	Saturated Fat 10.1g	50%
	Monounsaturated Fat 14.8g
	Polyunsaturated Fat 7.6g
	Trans Fat 0.0g
Cholesterol 162mg		54%
Sodium 538mg		22%
Potassium 436mg		12%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 38.2g		76%
detailed view... how is this calculated?

Chinese Cabbage and Chicken Soup

Recipe #348281 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

Please resist any temptation to add more ingredients. This is a dish in which the whole is vastly greater than the sum of the parts.

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.