Bundt-Steamed Chicken with Cabbage, Carrots and Scallions
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INGREDIENTS 5 cups finely shredded savoy cabbage
3 medium carrots, peeled and cut into 1-1/2-inch long matchsticks
1 (one-inch long) piece of fresh ginger, peeled and julienned
1 clove garlic, minced
8 thin scallions, white and light-green parts trimmed
1/2 cup coarsely chopped flat-leaf parsley
1 (12-ounce) whole chicken breast, with bone in and skin removed, quartered
1/8 teaspoon freshly ground pepper
1 teaspoon salt
2 teaspoons olive oil
1/4 cup dry white wine
6 tablespoons homemade or low-sodium canned chicken stock, skimmed of fatPlace a stainless-steel steamer basket in the bottom of a 12-quart Dutch oven or stockpot. Add water until level with basket. Set over high heat; bring to a boil. Reduce heat to medium high, gently boiling the water.
Arrange cabbage in bottom of a 3-1/2 quart nonstick Bundt pan; set aside. In a large bowl, combine carrots, ginger, garlic, scallions, parsley and chicken. Add pepper and salt; drizzle with olive oil. Toss to combine.
Arrange vegetables and chicken on top of cabbage. Pour the wine and chicken stock over top. Cover pan tightly with aluminum foil; poke a hole in foil over the tube.
Place the Bundt pan on top of steamer basket, and place the lid on Dutch oven. Steam chicken and vegetables until tender, 30 to 35 minutes. Carefully remove Bundt pan from Dutch oven. Transfer chicken and vegetables to individual plates, and serve.
Serves 4