Chicken with Ginger in Cabbage Leaves

Ingredients

• Poultry 50 oz
• Butter 0 oz
• Soy Sauce 0 fl oz
• Dry White Wine 0 fl oz
• Grated Ginger Root 0 oz
• Banana Leaves 6 pieces
• Garlic 4 cloves
• Grated Ginger Root 0 oz
• Scallions 0 oz
• Starch film 1 tablespoon
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Remove several outer leaves from the cabbage head and lay them on a work surface. To make the leaves more pliable, you can gently pound them with the flat side of a knife.

Step 2

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

Step 3

Coat the chicken with 30 grams of butter and wrap it in cabbage leaves. Tie it with kitchen twine and place it in an oven preheated to 355°F for 1.5 hours.

Step 4

Remove the cabbage leaves from the cooked chicken. Discard any burnt black leaves and keep the others for the sauce. Cut the chicken into four pieces, removing the backbone, which will also be used for the sauce.

Step 5

Transfer the backbone, cabbage leaves, and the juices left from butchering the chicken to a saucepan. Add ginger, garlic, green onions, and wine. Bring to a boil and simmer for 20 minutes.

Step 6

Pour in a cup of water and soy sauce, and let it simmer for another 20 minutes.

Step 7

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

Step 8

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

Step 9

Add 30 grams of butter and stir. Finally, add sesame seeds and pepper to taste.

Step 10

Drizzle the finished sauce over the roasted chicken and serve immediately.