This delicious dish, stolen with permission from Chef Philippe Chow is a celebrity favorite at his New York restaurant, Philippe
Beijing Chicken, a simple yet sumptuous concoction was stolen (with permission, of course) from Philippe Chow, Chef/ Owner of hot spot restaurant Philippe, New York.
SupermarketGuru readers can now dine like their favorite celebrity at home - guests at Philippe include George Clooney, Beyonce, Anne Hathaway, Alicia Keys, Mariah Carey, and many more. 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.
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 enough to have the opportunity to learn and work with some of the best chefs. By 2002 he had himself become a prominent chef and contributed to the great success of Mr. Chow as one of the best restaurants in Manhattan. He's 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
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
Steal This Recipe® Step by Step 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.