![]() Golden chicken gets poached and air-dried for 24 hours before a final frying. A sweet and sour branzino cooks half of the fish in a reduced broth of fermented soybean paste, chiles, pickled cabbage, and fries the rest of it - head, bones, and all - for crunchy contrast. The menu of sharable plates also includes five-spice lamb ribs that are marinated in mushroom soy sauce and garlic, slow roasted in the oven, and broiled to order. “We always use everything from head to toe.” “It’s very Asian, right? We waste nothing,” he says. Cheung saves the chicken heads for his dog, Lucy. ![]() It’s served topped with a heavy dose of ginger and scallions atop a seasoned soy sauce. ![]() Cheung, who most recently served as an executive sous chef at the Metropolitan Museum of Art, is playing with recipes that were part of the fabric of everyday life on his grandparents’ pig and vegetable farm.įor his golden chicken, he takes half of a Pennsylvania farm bird, poaches it with ginger and scallions, and air-dries it for 24 hours before frying it to order.
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