Pour boiling water over the whole chicken, including the cavity, to cleanse it.

Place the chicken breast side up in a large Chinese clay pot or Dutch oven.

Add enough water to completely cover the chicken.

Bring the water to a boil, then reduce the heat to a low simmer and cook slowly for 40 minutes.

While the chicken is simmering, cut the small Chinese cabbage in half vertically.

Cut each cabbage half into 3 pieces.

After 40 minutes, carefully remove the chicken from the pot.

Add the cut cabbage pieces to the pot.

Return the chicken to the pot, placing it breast side down this time.

Bring the soup back to a boil, then reduce the heat and simmer for an additional 20 minutes.

Remove the chicken and cabbage from the pot and transfer them to a serving platter.

Add 1 teaspoon of salt and 1 tablespoon of Chinese wine to the broth in the pot.

Allow the chicken to cool slightly until it is safe to handle.

Pick the meat from the chicken carcass, discarding the skin and bones.

Add the picked chicken meat to the broth.

Add the reserved cabbage to the broth.

Reheat the soup gently.

Serve the Chinese Cabbage and Chicken Soup hot.