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