Ginger Chicken with Rice Wine

Rinse the chicken and pat dry. Peel and halve the shallots and garlic. Peel the ginger and cut into slices. Boil about 1.5 liters of water (1.5 quarts) in a pot. Add chicken (if the chicken is not covered, add some water) and cook about 10 minutes on low heat. Skim the foam, Put the shallots, garlic, half the ginger and the pepper in the pot and simmer for about 30 minutes quietly. Remove from heat and infuse covered a further 20 minutes. Remove the chicken, remove the skin and cut up the chicken into four parts. Strain the broth through a sieve, then add remaining ginger and the rice wine to pour over the chicken pieces together. Cover and infuse overnight.

Rinse the cabbage, remove the dark leaves, quarter and cut out the stalk. Put in a steamer over hot water. Rinse, trim and chop the chiles. Sprinkle along with some ginger pieces from the broth over the cabbage and steam about 8 minutes.

Toast the sesame seeds and chopped peanuts in a dry pan, remove from heat and mix with the sugar and a little salt.