Dinner Tonight: Velvet Chicken

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1 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

Chopped cilantro

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