Directions

1. 1

   Pat the chicken dry with paper towels. Using your hands, rub salt all over the chicken skin, working it into the surface to remove any fine feathering or imperfections. Brush 2 tablespoons of the wine over the skin. Set the chicken aside.

2. 2

   In a large Dutch oven or heavy pot, combine the soy sauce, remaining wine, sugar, sliced ginger, scallions, and star anise. Place over medium-high heat and bring to a boil, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, for about 15 minutes until the mixture is well combined and fragrant.

3. 3

   Carefully lower the prepared chicken into the poaching liquid, breast-side up. Bring the liquid back to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover with a lid, and simmer for 10 minutes. Carefully uncover and turn the chicken breast-side down, cover again, and continue simmering for another 10 minutes.

4. 4

   Turn off the heat and allow the chicken to rest, covered, in the poaching liquid. Check the internal temperature at the thickest part of the thigh—it should register 165°F (74°C). This typically takes 20 to 30 minutes. Once the chicken reaches the safe temperature, transfer it to a serving platter breast-side up, cover loosely with foil, and let it rest for at least 10 minutes.

5. 5

   While the chicken rests, bring the poaching liquid to a simmer over medium heat. Cook uncovered for 10 to 15 minutes, stirring occasionally, until the liquid is slightly reduced and thickened enough to coat a spoon. Taste and adjust the seasoning with additional salt if needed. Spoon the glossy poaching liquid over the rested chicken to coat and lacquer the skin.

6. 6

   Serve the poached chicken over steamed white rice, drizzling additional warm poaching liquid over each portion and garnishing with the sliced scallions from the pot.