Chicken Poached in Rice Wine

Slow poaching creates a tender chicken with almost zero effort.  Simply:

1.  Create a poaching liquid.

2.  Bring it to a simmer.

3.  Add your chicken or protein of choice and vegetables.

Chicken Poached in Rice Wine
serves 4

1 cup high quality rice wine
1/2 cup soy sauce
4-5 cup chicken stock (or, as needed to cover chicken)
1 Tablespoons Sriracha Sauce
3 cloves garlic, finely minced
3 whole cloves
3 whole star anise
1 teaspoon black pepper, freshly grated
1 teaspoon red pepper flakes
1 small bottle pineapple jam

1 whole chicken

Preheat oven to 375 degrees F.

In a dutch oven, combine all ingredients except chicken.  Bring to a simmer.  Allow liquid to simmer for approximately 5 minutes.  Add chicken and cover.  Place in preheated oven.  Poach until thoroughly cooked and tender.

(Approximately 1 hour to 1 hour and 30 minutes.  Chicken should be fully cooked and tender.)

Serve with rice or buttered potatoes and vegetables.