Velvet Chicken
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Yields:
-
6 cups
ingredients
- 3 1⁄2 cups low sodium chicken broth
- 1 cup soy sauce
- 1 cup dark soy sauce
- 1 cup shaoxing wine or 1 cup dry sherry
- 1⁄4 cup packed brown sugar
- 1 1⁄2 inches ginger, peeled and sliced 1/4-inch thick
- 4 slices orange zest
- 1 tablespoon salt
- 2 whole cloves
- 2 whole star anise
- 1 dried red chili
- 1⁄2 teaspoon szechuan peppercorns
- 3 lbs whole chickens
- chopped cilantro
directions
- Combine everything except the chicken and cilantro in a large pot. Bring to a boil.
- Add the chicken, breast side down, reduce the heat, cover tightly and simmer 15 minutes. Turn off the heat and leave the pot undisturbed 30 minutes. Turn the chicken over, breast side up, recover and let stand another 15 minutes.
- Carve the chicken as usual. Serve with a few spoonfuls of broth and garnish with cilantro. The rest of the broth can be used to make ramen or rice, or toss the chicken bones back into the broth and simmer another 2 hours to make Asian chicken stock.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!