Name: Velvet Chicken
Yield: Makes 6 servings
Ingredients: 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

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Velvet ChickenROMULO YANES

As a working mother with four daughters, my mom had very little spare time, yet she always managed to turn out meals reminiscent of her native Canton, China. This dish, one of her specialties, takes its name from the moist, velvety texture the chicken gets from being poached at a low temperature. My mother loved the short preparation time (the chicken finishes cooking through heat retained in a covered pot) and that the poaching liquid can be strained and then chilled or frozen to be used again.

Active time: 20 min Start to finish: 1 1/2 hr

Cooks' notes:

• Dark soy sauce gives a deeper color to this dish. If it's unavailable, additional regular soy sauce is an acceptable substitute. • Chicken keeps, covered and chilled, 2 days. • Leftover poaching liquid keeps, chilled, in an airtight container 1 week, or frozen 3 months. Thaw if necessary and bring to a boil before using. * Available at Kam Man Food Products (212-571-0330).

Recipe notes

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