one 3-pound chicken, rinsed and dried
3 1/2 cups chicken broth (low sodium)
1 cup soy sauce
1 cup dark soy sauce
1 cup Chinese rice wine (preferably Shaoxing), can substitute medium-dry Sherry
1/4 cup packed brown sugar
1 bunch scallion, cut into 3-inch pieces
1 1/2 inches ginger, peeled and sliced 1/4-inch thick
4 strips of orange zest
1 tablespoon salt
2 whole cloves
2 whole star anise
1 dried red chile
1/2 teaspoon Sichuan peppercorns
Add everything except the chicken and the cilantro to a large pot. Bring to a boil.
Carefully lower the chicken in breast side down. Immediately reduce heat to a simmer. Cover the pot and cook for 15 minutes.
Turn off the heat and don't touch the pot for 30 minutes. Then flip the bird over, cover, and let sit for another 15 minutes.
Remove the chicken. Slice off the legs, thighs, and wings and set on a platter. Remove breasts from the rib cage. Slice the breasts into 1-inch slices against the grain. Add those to the platter.
Pour some of the poaching liquid on top of the chicken and garnish with cilantro. Save the rest of the poaching liquid for some other use.
- serves 4 - Adapted from Gourmet.
Nick Kindelsperger, http://www.seriouseats.com/