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Print this Recipe    Slow-Simmered Chicken Casserole

Slow-Simmered Chicken Casserole

1 1/2 - 2 kg chicken
2 tsp salt
3 - 4 slices ginger
1 chicken stock cube
2 onions, quartered
3 Tbsp chopped gherkins
1 Chinese or savoy cabbage, cut into wedges.

Blanch chicken in boiling water 6 minutes, skimming any scum from
the surface. Drain well. Rub it inside and out with the salt and
stuff with a mixture of the ginger, crumbled stock cube, onion and
gherkins. Put the stuffed chicken in a flameproof casserole with
5 cups water. Bring to the boil; then put the casserole in the
oven, preheated to 180 C. Cook for 1 hour 20 minutes, turning the
chicken once. Take the chicken out and arrange the cabbage wedges
in the liquid place the chicken on top. Return the casserole to
the oven and cook for a further 40 minutes, Serve straight from
the casserole or from a large warmed tureen.

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