Chinese Velvet Chicken Recipe

Why You’ll Love This this Chinese Velvet Chicken

This Chinese velvet chicken practically cooks itself while you binge-watch your favorite show, since most of the magic happens while the pot just sits there undisturbed.

The aromatic broth, loaded with star anise, ginger, and Shaoxing wine, transforms ordinary chicken into something so tender and flavorful that you’ll wonder why you ever bothered with boring roasted chicken.

Plus, you get bonus points because that leftover broth becomes liquid gold for ramen or soup later, which means you’re basically getting two meals from one recipe.

Ingredients List

This Chinese velvet chicken recipe calls for a beautiful blend of aromatic ingredients that work together to create that signature silky texture and complex flavor.

• 3 1/2 cups low sodium chicken broth
• 1 cup soy sauce
• 1 cup dark soy sauce
• 1 cup shaoxing wine or dry sherry
• 1/4 cup packed brown sugar
• 1 1/2 inches ginger, peeled and sliced 1/4-inch thick
• 4 slices orange zest
• 1 tablespoon salt
• 2 whole cloves
• 2 whole star anise
• 1 dried red chili
• 1/2 teaspoon szechuan peppercorns
• 3 lbs whole chicken
• chopped cilantro

A Few Things to Keep in Mind:

• This recipe is pretty high in sodium thanks to all that soy sauce, so if you’re watching your salt intake, you might want to use less or dilute with extra broth
• The good news is that most of the ingredients are actually quite healthy – ginger and garlic have anti-inflammatory properties, and you’re getting plenty of protein from the chicken
• Since you’re poaching instead of frying, you’re keeping things relatively light compared to other Chinese chicken dishes
• The spices like star anise and cloves add flavor without calories, which is always a win in my book

Step by Step Directions

This traditional Chinese poaching method creates incredibly tender, silky chicken with minimal effort and maximum flavor.

• Combine chicken broth, soy sauce, dark soy sauce, shaoxing wine, brown sugar, ginger, orange zest, salt, cloves, star anise, dried red chili, and szechuan peppercorns in a large pot and bring to a boil.
• Add the whole chicken breast-side down, reduce heat to low, cover tightly and simmer for 15 minutes.
• Turn off the heat completely and let the pot sit undisturbed for 30 minutes without lifting the lid.
• Carefully turn the chicken over so it’s breast-side up, cover again, and let stand for another 15 minutes.
• Remove the chicken from the pot and carve as you normally would.
• Serve the sliced chicken with a few spoonfuls of the aromatic poaching broth and garnish with fresh chopped cilantro.
• Save the remaining broth to cook ramen or rice, or return the chicken bones to the pot and simmer for 2 hours to make homemade Asian chicken stock.

For authentic Chinese cooking techniques like this, a professional carbon steel wok offers superior heat distribution and control that enhances the flavors in traditional recipes.

Substitutions and Variations

• Chicken parts instead of whole bird: Thighs and drumsticks handle this method like champions, just reduce the cooking time to about 12 minutes of simmering.
• Vegetarian twist: This poaching liquid transforms tofu into something magical – use extra-firm blocks and follow the same timing.
• Broth concentration: Double the aromatics and halve the liquid for an intense, restaurant-style poaching sauce that coats every bite.

Additional Things to Serve With This Dish

This silky, aromatic chicken practically begs for the right companions to make it a complete meal.

• Steamed jasmine rice – Because you absolutely need something to soak up that gorgeous, spice-infused broth, and jasmine rice does it with elegance.
• Chinese broccoli (gai lan) – Quick blanched with a drizzle of oyster sauce, it adds that perfect green crunch alongside the tender chicken.
• Pickled cucumber salad – The bright acidity cuts through the rich, soy-forward flavors like a invigorating palate cleanser.
• Soft-boiled tea eggs – Simmer some eggs right in the leftover poaching liquid for about 20 minutes, then crack and steep them for marbled beauties.
• Simple wonton soup – Use that liquid gold of leftover broth as your soup base, because honestly, throwing it away would be a culinary crime.
• Cold sesame noodles – Room temperature noodles tossed with sesame paste create this wonderful temperature contrast that somehow works perfectly.
• Stir-fried bok choy – Keep it simple with just garlic, ginger, and a splash of the chicken broth for flavoring.

Cooking Tips & Tricks (Chef’s Notes)

This recipe might look simple, but there are definitely some sneaky little details that’ll make the difference between good chicken and absolutely stunning chicken.

• Don’t peek during that 30-minute rest – I know, I know, the suspense is killing you, but lifting that lid releases all the gentle steam that’s working magic on your bird.
• Use a heavy-bottomed pot – Thin pots create hot spots that can turn your silky poaching liquid into a violent boil, and nobody wants tough, stringy chicken.
• Check your chicken’s doneness with a thermometer – The thickest part of the thigh should hit 165°F, because guessing games with poultry are never fun.
• Save every drop of that liquid – Seriously, this aromatic broth is like liquid gold, and you’ll kick yourself later if you dump it down the drain.
• Let the chicken rest before carving – Give it 5-10 minutes to settle, otherwise all those beautiful juices will run right onto your cutting board instead of staying in the meat.
• Taste your broth before serving – Sometimes you need a pinch more salt or a splash more soy sauce to get that perfect balance of salty, sweet, and aromatic.
• Room temperature chicken is totally fine – This dish is actually meant to be served warm or at room temperature, so don’t stress if it cools down while you’re getting everything else ready.

Nutritional Facts

This silky Chinese velvet chicken delivers impressive nutritional value with its lean protein and aromatic poaching method that requires no added fats.

• High-quality complete protein – Each serving provides approximately 35-40 grams of protein, containing all essential amino acids your body needs for muscle maintenance and repair.
• Low in saturated fat – Skinless portions contain only 2-3 grams of saturated fat per serving, making this a heart-healthy protein choice.
• Rich in B vitamins – Particularly high in niacin (B3) and vitamin B6, which support energy metabolism and brain function.
• Good source of selenium – This antioxidant mineral supports immune function and thyroid health.
• Moderate sodium content – While the poaching liquid is high in sodium, the actual chicken absorbs only a portion, resulting in about 800-900mg per serving.
• Zero carbohydrates – Perfect for low-carb and keto dieters when served without rice or noodles.
• Approximately 280-320 calories per serving – Varies depending on whether you include skin and which cuts you choose.
• Contains phosphorus and potassium – Essential minerals for bone health and proper muscle function.
• Ginger adds anti-inflammatory compounds – The aromatic spices provide antioxidants and digestive benefits beyond just flavor.

Fun “Did You Know?”

Did you know that “velvet chicken” gets its name from the incredibly smooth, silky texture achieved through a traditional Chinese cooking technique called “velveting”?

I find it fascinating that this method involves gentle poaching in seasoned broth, which breaks down proteins without toughening the meat. The technique originated in Cantonese cuisine centuries ago and was considered a mark of culinary sophistication.

What’s really interesting is that the cooking liquid becomes incredibly flavorful and can be reused multiple times, getting richer with each use. It’s like having a master sauce that improves with age!