Chicken with ginger in cabbage leaves

4 servings

150 minutes

The recipe was prepared in our kitchen by chef Dmitry Pogorelov. Did you know that cabbage leaves can be used for roasting poultry and meat? For example, you can wrap a whole chicken in them, then the leaves will act as a kind of sleeve, and the meat will be very juicy, tender and will easily separate from the bones. Environmental friendliness is at the forefront: you can make a sauce from the prepared leaves.

Energy value per serving

• Calories: 802.4
• Proteins: 56.4g
• Fats: 59.8g
• Carbohydrates: 8g

Ingredients

• Chicken: 1350 g
• Butter: 60 g
• Soy sauce: 50 ml
• Dry white wine: 50 ml
• Ground ginger: 5 g
• Cabbage leaves: 6 pc
• Garlic: 4 clove
• Ginger root: 15 g
• Green onions: 20 g
• Starch: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Remove several outer leaves from the cabbage head and place them on the work surface. To soften the leaves, you can gently pound them with the blunt side of a knife.

2. Place the chicken on the leaves. Puncture the film separating the meat from the insides from within. Rub the chicken inside and out with salt, soy sauce, pepper, and ground ginger, and insert a couple of garlic cloves inside the chicken.

   Required ingredients:

   • Chicken: 1350 g
   • Salt:  to taste
   • Soy sauce: 50 ml
   • Ground black pepper:  to taste
   • Ground ginger: 5 g
   • Garlic: 4 cloves

3. Grease the chicken with 30 grams of butter and wrap it in cabbage leaves. Tie with kitchen twine and send it to an oven preheated to 180 degrees for 1.5 hours.

   Required ingredients:

   • Butter: 60 g
   • Cabbage leaves: 6 pieces

4. Remove cabbage leaves from the cooked chicken. Discard the burnt black leaves and keep the others for the sauce. Cut the chicken into four parts, removing the backbone, which will also go into the sauce.

5. Place the bones, cabbage leaves, and juices from cutting the chicken into a saucepan, add ginger, garlic, green onion, and wine. Bring to a boil and simmer for 20 minutes.

   Required ingredients:

   • Chicken: 1350 g
   • Ginger root: 15 g
   • Garlic: 4 cloves
   • Green onions: 20 g
   • Dry white wine: 50 ml

6. Pour in a glass of water and soy sauce, and cook for another 20 minutes.

   Required ingredients:

   • Soy sauce: 50 ml

7. Strain the resulting broth and bring it back to a boil.

8. Dissolve starch in a tablespoon of cold water and pour it into the saucepan with the sauce. Stir constantly until it thickens to a jelly-like consistency.

   Required ingredients:

   • Starch: 1 tablespoon

9. Add 30 grams of butter and mix. Finally, add sesame and pepper to taste.

   Required ingredients:

   • Butter: 60 g
   • Ground black pepper:  to taste

10. Pour the ready sauce over the baked chicken and serve immediately.