Bite with Belkys: Beijing Chicken

The Chef: Jinsong Du
The Restaurant: Mr. Chow (inside the W Hotel)
The Dish: Beijing Chicken with Baby Bok Choy

Ingredients Beijing Chicken:

2 Tbs. of walnuts
1 tsp. of sesame seeds
2 chicken breast, cut in 1-inch cubes
1/2 cup of all purpose flour, or as needed
1/4 tsp. of salt
2 tsp. of sugar
6 Tbs. Chinese cooking wine (or white wine)
3 eggs, beaten
1/2 cup of cornstarch, or as needed
1/2 cup of yellow bean sauce
3 cups of vegetable oil, or as needed for deep-frying

Method of Preparation:

-Start preparing glazed walnuts. Boil the nuts in water with half a teaspoon of sugar. Then, sauté in a hot wok with vegetable oil, drain and top with a sprinkle of sesame seeds.

-Next, dice the chicken in small cubes and season with flour, salt, sugar and a little Chinese cooking wine. Chef Jinsong Du says you can find the Chinese cooking wine at an Asian specialty market or substitute it with a shot of white wine.

-Then, coat the chicken with beaten eggs and cornstarch, and let it marinate in the fridge for two hours.

-Deep fry the chicken in a hot wok, when it's almost cooked through, toss in the walnuts, drain out the excess oil and set it to the side in a separate dish.

-Now, heat up yellow bean sauce with a pinch of sugar. Then, toss the chicken back into the wok and let it cook through.

To plate the dish:

Chef Jinsong Du likes to serve this dish with a side of baby bok choy.

Serves: 2

Serving Suggestion: White Wine

FOR MORE INFORMATION:

Mr. Chow (inside the W Hotel)
2201 Collins Ave.
Miami Beach, FL 33139
305-695-1695
www.mrchow.com

W South Beach
2201 Collins Ave.
Miami Beach, FL 33139
305-938-3000
www.starwoodhotels.com