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NOWNESS: Mr. Chow’s Symphony

Famed for his signature keyhole spectacles, schoolboy haircut and staccato manner, food world legend Mr. Chow invites filmmaker Alison Chernick into his kitchen. Leading his disciples as if a conductor, Chow points out that Chinese cuisine is much like a symphony, while other high-profile styles of cooking are more like quartets. Featuring eateries in New York, Beverly Hills, Miami, Las Vegas and London, Chow’s exciting and innovative cuisine is truly a worldwide phenomenon. As an added bonus to the wonderfully shot documentary short, NOWNESS has been kind enough to offer a famous Mr. Chow’s dish so that you can dazzle holiday guests.

Mr. Chow’s Beijing Chicken

Fresh chicken breast (cut into cubes)
Bean sauce
2 tsp sugar
8 pieces glazed roasted walnuts (whole)
2 tbsp hot chicken stock
1 egg
2 tbsp vegetable oil
2 tbsp water
½ tsp salt
1 tsp sesame seed oil
4 cups vegetable oil

To marinate chicken

Mix cubed chicken with egg whites, two teaspoons of vegetable oil, salt and water to marinate the chicken.

To cook

Deep fry the marinated chicken 70% (make sure chicken doesn’t stick together). Drain the oil from chicken and put it aside.
Heat the wok with one teaspoon of vegetable oil until medium hot and add bean sauce, sugar, chicken stock and sesame seed oil. Sauté until the sauce thickens.
Add Chicken and sauté quickly under a high heat. Add Sesame seed oil and toss in walnuts to finish.

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