Chinese Slow Poached Chicken Recipe

Wash and dry the chicken thoroughly. Reserve the giblets and neck for another use. Cut off any lumps of fat. Put the green onions, garlic, ginger, cilantro, and anise in the cavity.

Put the chicken in the slow cooker, breast side up. Combine the soy sauce, vermouth, and water in a small bowl and pour over the chicken. Cover and cook on LOW until an instant-read thermometer inserted in the thickest part of the thigh registers 180°F, 6 to 7 hours.

Transfer the chicken to a platter. Pour the liquid from the cooker into a separate container and refrigerate; then skim off the fat after it congeals. Or pour the cooking juices into a gravy separator and then into a container and refrigerate if not using.

When the chicken is cool enough to handle, remove the skin, and cut or shred the meat from the carcass. Refrigerate the meat if not using it immediately.