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Dinner Tonight: Velvet Chicken

Dinner Tonight: Velvet Chicken
You can never have too many main course recipes, so give Dinner Tonight: Velvet Chicken Head to the store and pick up brown sugar, rice wine, ginger, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

1
Add everything except the chicken and the cilantro to a large pot. Bring to a boil.
Ingredients you will need
CilantroCilantro
Whole ChickenWhole Chicken
Equipment you will use
PotPot
2
Carefully lower the chicken in breast side down. Immediately reduce heat to a simmer. Cover the pot and cook for 15 minutes.
Ingredients you will need
Whole ChickenWhole Chicken
Equipment you will use
PotPot
3
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.
Equipment you will use
PotPot
4
Remove the chicken. Slice off the legs, thighs, and wings and set on a platter.
Ingredients you will need
Whole ChickenWhole Chicken
Chicken WingsChicken Wings
5
Remove breasts from the rib cage. Slice the breasts into 1-inch slices against the grain.
Ingredients you will need
GrainsGrains
6
Add those to the platter.
7
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.
Ingredients you will need
CilantroCilantro
Whole ChickenWhole Chicken

Equipment

DifficultyMedium
Ready In45 m.
Servings4
Health Score13
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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