Inspired by the flavor-packed ginger scallion oil served with slices of chicken and duck at New York Noodle Town in Manhattan, we devised the following recipe.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.