Bite with Belkys: Beijing chicken

The Restaurant: Philippe Restaurant in Miami Beach
The Chef: Mark Cheng
The Dish: Beijing Chicken

Ingredients for walnut garnish:

1/4 cup of chopped walnuts
1/2 cup of water
1/2 cup of sugar
vegetable oil
1 Tbs. of sesame seeds

Method of Preparation:

-Start by boiling water and sugar. Then add chopped walnuts.

-After about 20 minutes, fry the walnuts in vegetable oil. Then drain out the oil and add a sprinkle of sesame seeds.

Ingredients for Beijing Chicken:

2 chicken breasts cut into 1-inch cubes
vegetable oil
1/2 cup of sweet bean paste (found in the Asian section of your supermarket)
3 Tbs. of sugar

Method of Preparation:

-First, heat up some vegetable oil and deep fry the diced chicken. Then drain out the excess oil.

-In a separate pan, heat up a little bean paste with sugar. Chef Mark says you can find the paste in the Asian section of your supermarket or at a specialty store.

-Next, toss the chicken into the bean paste, add the walnut garnish, a drizzle of sesame oil and mix it all together.

To Plate the Dish:

Serve the Beijing Chicken with a side of white rice.

Serving Suggestion: White Wine

Serves: 2

FOR MORE INFORMATION:

Philippe Restaurant
2305 Collins Ave (Gansevoort South Hotel)
Miami Beach, FL 33140
305-674-0250
www.philippechow.com