Asian Poached Chicken

• Gluten free
• Paleo

• Meat

  • 1 Chicken, whole

• Produce

  • 2 Celeries
  • 1 Bunch Cilantro
  • 6 Gingers
  • 1 Bunch Green onions
  • 12 Shiitake mushrooms

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

  • 1 1/2 tbsp Kosher salt
  • 2 tsp Peppercorns, black
  • 6 Star anises

• Liquids

  • 4 cups Water

Found on kitchenbowl.com

Description

Ingredients

• 1 Bunch Cilantro
• 1 Bunch Green Onions
• 1 Whole Chicken
• 2 Celeries
• 12 Shiitake Mushrooms
• 2 Teaspoons Black Peppercorns
• 1½ Tablespoon Kosher Salt
• 6 Star Anises
• 6 Sliced Gingers
• 4 Cups Chicken Broth
• 4 Cups Water

Directions

• Gather ingredients. Chicken broth and water not pictured. Broth is optional. You can use only water.
• Place one bunch of cilantro in the bottom.
• Add green onions on top of cilantro.
• Place chicken on top of cilantro and onions.
• Place the rest of the ingredients around the chicken. If using dried shiitake mushrooms, rinse well before adding to pot.
• Add chicken broth & water to cover chicken. Cover & cook on high for 2 hours or low for 4 hours until internal temp reaches 165F.
• When done, shred chicken, remove stems from Shiitake and slice. Serve over rice or noodles with lots of broth and extra green onions & cilantro.