Barbara Kafka'S Chinese Chicken In The Pot Recipe

• 4 cups low sodium homemade or canned chicken broth
• 1/2 ounce dried shitake mushrooms
• 1 whole chicken (about 4 pounds), cut into thighs, breasts, legs, and wings, skinned and trimmed of excess fat
• 6 medium cloves garlic, smashed and peeled
• 1-inch piece ginger, cut into thin matchstick
• 1 whole star anise
• 8 scallions, whites cut into 2-inch pieces, greens cut into 1-inch pieces
• 1/2 cup gluten free soy sauce (or substitute regular soy sauce)
• 1 (8-ounce) can sliced water chesnuts, drained and rinsed
• 4 ounces snow peas, ends trimmed
• 3 cups cooked white rice, for serving

1. Heat 1 cup of stock in a small saucepan until warm, then soak the mushrooms in the warm stock for 15 minutes. Remove mushrooms, then strain the liquid through a coffee filter to remove sediment. Reserve mushrooms and liquid.
2. Cover chicken pieces with remaining stock in a large, wide pot. Add garlic, ginger, star anise, and scallion whites. Cover and bring to a boil. Add mushroom soaking liquid and soy sauce and bring back to a boil. Add mushrooms and simmer until chicken is barely cooked through, about 5 minutes longer.
3. Add water chestnuts, scallion greens, and snow peas, and stir well to submerge them in cooking liquid. Cover and bring back to a gentle boil and cook until snow peas are cooked but still barely crunchy, 2 to 3 minutes.
4. Divide the cooked rice between 4 bowls and top with the chicken pieces. Ladle the broth equally between bowls and scatter the vegetables around the chicken. Serve immediately while still warm.

chicken broth, mushrooms, chicken, cloves garlic, ginger, star anise, scallions, gluten free, water chesnuts, snow peas, white rice

Taken from www.seriouseats.com/recipes/2012/05/barbara-kafkas-chinese-chicken-in-the-pot.html (may not work)