Velvet Chicken

This is an old recipe that I've used for years but forgot. It came to mind yesterday and I made it last night. So very good.

The great thing about this recipe is the low cook time (just 15 minutes of heat for a whole chicken) - great in the hot summer months. It also has very little prep - and can be prepared in about five to 10 minutes.

• 1 (3 to 3 1/2 lb) whole chicken
• 2 (14-oz) cans low-sodium, chicken broth (3 1/2 cups)
• 1 cup soy sauce
• 1 cup dark soy sauce (substitute regular soy sauce if unavailable)
• 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

1. Rinse chicken and pat dry
2. Combine ALL ingredients EXCEPT chicken into a 4 to 6 quart pot, bring to boil.
3. Add chicken BREAST SIDE DOWN, reduce to simmer and cover... cook 15 minutes
4. Turn heat off... let sit 30 minutes
5. Turn chicken over, re-cover, let sit 15 more minutes

Chicken will now be fully cooked... remove chicken to cutting board. Cut drumsticks, wings and then breasts to a plate. Discard back. There will be much juice. Serve with rice or noodles with extra stock from the pot as a dipping sauce. Reserve rest of cooking stock - freeze for future chicken.

submitted by /u/KaneHau
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