Friday, December 30, 2005
Velvet Chicken
This chicken is fantastically succulent and flavorful--and so easy too! The technique is Chinese--poaching a whole chicken in a salty-sweet broth. Serve it with steamed rice so everyone can spoon a little of the cooking broth over top. The recipe comes from the May 2004 of Gourmet and serves 6.
Ingredients:
1 whole chicken (3 to 3-1/2 lb.)
2 14-oz. cans low-sodium chicken broth (3-1/2 c.)
1 c. soy sauce
1 c. dark soy sauce (or substitute regular soy sauce)
1 c. Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
1/4 c. 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 T. fine sea salt
2 whole cloves
2 whole star anise
1 2-1/2-inch dried red chile
1/2 t. Sichuan or black peppercorns
Cilantro leaves for garnish
Step-by-step:
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. Add chicken, breast side down, and reduce heat to a simmer. (Chicken may not be completely covered with liquid.) Cook, covered, 15 minutes.
3. 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.)
4. 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.
5. Spoon some 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 as a sauce if desired.
Note: Poaching liquid may be used more than once. Chill up to one week or freeze up to three months. Bring to a boil before using again.
Labels: main courses
