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Velvet Chicken
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 1 hr 10 min
- Yield
- 6.00 cups
Categories
- Main
Cuisine
- Asian
Cooking Method
- Simmer
Difficulty
- Medium
Dietary
- None
Allergens
- May contain soy — check ingredients
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Velvet Chicken brings together 3 1/2 cups low sodium chicken broth, 1 cup soy sauce, 1 cup dark soy sauce in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 6 servings.
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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
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Instructions
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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