Velvet Chicken Recipe

Name: Velvet Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3- to 31/2-lb) whole chicken; 2 (14-oz) cans low-sodium chicken broth (3 1/2 cups); 1 cup soy sauce; 1 cup dark soy sauce* (see cooks' note, below); 1 cup Chinese rice wine* (preferably Shaoxing) or medium-dry Sherry; 1/4 cup coarsely crushed yellow rock sugar* (2 oz) or 1/4 cup packed brown sugar; 1 bunch scallions, cut into 3-inch pieces; 6 (1/4-inch-thick) round slices fresh ginger; 4 (3- by 1-inch) strips fresh orange zest; 1 tablespoon fine sea salt; 2 whole cloves; 2 whole star anise (1 1/2 teaspoons); 1 (2 1/2-inch) dried red chile; 1/2 teaspoon Sichuan or black peppercorns; Accompaniment: cooked rice or noodles; Garnish: fresh cilantro leaves

Servings: persons

1 (3- to 31/2-lb) whole chicken
2 (14-oz) cans low-sodium chicken broth (3 1/2 cups)
1 cup soy sauce
1 cup dark soy sauce* (see cooks' note, below)
1 cup Chinese rice wine* (preferably Shaoxing) or medium-dry Sherry
1/4 cup coarsely crushed yellow rock sugar* (2 oz) or 1/4 cup packed brown sugar
1 bunch scallions, cut into 3-inch pieces
6 (1/4-inch-thick) round slices fresh ginger
4 (3- by 1-inch) strips fresh orange zest
1 tablespoon fine sea salt
2 whole cloves
2 whole star anise (1 1/2 teaspoons)
1 (2 1/2-inch) dried red chile
1/2 teaspoon Sichuan or black peppercorns
Accompaniment: cooked rice or noodles
Garnish: fresh cilantro leaves

1
Rinse chicken inside and out and pat dry.
2
Combine remaining ingredients in a 4- to 6-quart heavy pot and bring to a boil.
3
Add chicken, breast side down, and reduce heat to a simmer.
4
(Chicken may not be completely covered with liquid.)
5
Cook, covered, 15 minutes.
6
Turn off heat and let chicken stand, covered, 30 minutes.
7
Turn chicken over, then cover and let stand 15 minutes more.
8
(Chicken will be cooked through.)
9
Transfer chicken to a cutting board, reserving cooking liquid.
10
Cut off drumsticks and thighs, then cut off wings, transferring pieces to a serving platter.
11
(Chicken will release juices.)
12
Separate breast (with rib cage) from back, discarding back.
13
Using a cleaver or other sharp large heavy knife, cut breast against grain through bone into 1-inch-thick slices.
14
Spoon some of warm poaching liquid over chicken and serve chicken warm, chilled, or at room temperature.
15
Pour remaining poaching liquid through a sieve set into a bowl and serve additional poaching liquid as a sauce if desired, then reserve remaining liquid to use again.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (3- to 31/2-lb) whole chicken, 2 (14-oz) cans low-sodium chicken broth (3 1/2 cups), 1 cup soy sauce, 1 cup dark soy sauce* (see cooks' note, below), and more.

Yes, Velvet Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Velvet Chicken

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