Hunan Velvet Chicken


  • 1 quart chicken broth
  • 5 pieces star anise
  • 3 slices fresh ginger
  • 1 (2 1/2) lb chicken
  • Sesame oil
  • Toasted sesame seeds
  • 1/2 cup soy sauce
  • 2 scallions, sliced
  • Pinch red pepper flakes
  • Kosher salt and white pepper totaste


  • Bring broth, star anise and ginger to a boil in a large pot.
  • Lower the chicken into the broth.
  • When the broth returns to a boil, cover, reduce heat to a simmer and cook for 20-30 minutes or until chicken has  cooked through.
  • Turn off heat and allow to cool in broth, covered.
  • Remove  chicken from broth, cut into bite sized pieces.
  • Season with salt and white pepper to taste.
  • Coat with sesame oil and sprinkle with sesame seeds.
  • Serve at room temperature with a dip of soy sauce, scallions and red pepper flakes.

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