Steal This Recipe: Beijing Chicken
Beijing Chicken, a simple yet sumptuous concoction was stolen (with permission) from Philippe Chow, Chef/Owner of hot spot restaurant Philippe, New York. Readers can now dine like their favorite celebrity at home - celebrity guests at Philippe include George Clooney, Star Jones, Beyonce, Anne Hathaway, Alicia Keys, Paris Hilton, Lindsay Lohan, Mariah Carey, and others.
Philippe draws upon his classical culinary training, putting his own spin on traditional Chinese cuisine with results that are modern, flavorful and theatrical for the restaurant's menu. The restaurant's ambiance is minimalist and stylish, with a devoted nightly following that makes up a virtual "who's who" of the music, media and film industries.
Beijing Chicken is served at Philippe for $44 for two people. This recipe makes 2 restaurant servings.
Beijing Chicken Ingredients:
Beijing Chicken Instructions:
Philippe draws upon his classical culinary training, putting his own spin on traditional Chinese cuisine with results that are modern, flavorful and theatrical for the restaurant's menu. The restaurant's ambiance is minimalist and stylish, with a devoted nightly following that makes up a virtual "who's who" of the music, media and film industries.
Beijing Chicken is served at Philippe for $44 for two people. This recipe makes 2 restaurant servings.
Beijing Chicken Ingredients:
- 2 chicken breasts cut into 1 inch cubes
- ½ cup sweet bean paste (found in the Asian section of your supermarket)
- 1 tablespoon water
- Flour (enough to cover chicken pieces)
- Soybean oil for frying (1 cup if using wok method)
- 2 tablespoons walnuts
Beijing Chicken Instructions:
- Dredge chicken in flour, shake excess.
- Deep fry chicken in soybean oil at temperature of 375 degrees until golden brown. (Wok method: Heat 1 cup oil in steel wok, cook chicken in wok over medium heat for 4 minutes, or until golden brown)
- Drain with a large slotted spoon and set aside.
- Heat sweet bean paste in pan or wok with water until hot.
- Toss Chicken and walnuts in wok until coated and serve.
About the Chef:
Philippe Chow was born in China in 1958 and went to Hong Kong
when he was 16 years old. He spent 5 years learning all the Chinese
basic cooking skills and worked in various kitchens in Hong Kong. He
came to the United States in 1979 and started working in the kitchen of
Mr. Chow located in Manhattan, New York in 1980.
At Mr. Chow, Philippe was fortunate to have the opportunity to learn and work with some of the best chefs. He became one of the prominent chefs in 2002 and contributed to the great success of Mr. Chow as one of the best restaurants in Manhattan. Philippe is an expert at making 'hand pulled' noodles, which he has demonstrated on TV. He left Mr. Chow restaurant in September, 2005 after 25 years to open his New York flagship restaurant with partner Stratis Morfogen - and subsequently, locations in Miami and Mexico City.
Philippe New York
33 East 60th St
New York, NY 10022
212 644 8885
www.philippechow.com
Philippe Chow was born in China in 1958 and went to Hong Kong
when he was 16 years old. He spent 5 years learning all the Chinese
basic cooking skills and worked in various kitchens in Hong Kong. He
came to the United States in 1979 and started working in the kitchen of
Mr. Chow located in Manhattan, New York in 1980.At Mr. Chow, Philippe was fortunate to have the opportunity to learn and work with some of the best chefs. He became one of the prominent chefs in 2002 and contributed to the great success of Mr. Chow as one of the best restaurants in Manhattan. Philippe is an expert at making 'hand pulled' noodles, which he has demonstrated on TV. He left Mr. Chow restaurant in September, 2005 after 25 years to open his New York flagship restaurant with partner Stratis Morfogen - and subsequently, locations in Miami and Mexico City.
Philippe New York
33 East 60th St
New York, NY 10022
212 644 8885
www.philippechow.com
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