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TASTE OF THE TOWN Fresh chicken breast, cubed Bean sauce 2 tsp. sugar 8 whole glazed roasted walnuts 2 tbsp. hot chicken stock Hou Lam Dicky Fung, Executive 1 egg white Chef, Mr. Chow Miami 2 tsp. vegetable oil 2 tbsp. water A native of Hong Kong, China, Chef 1/2 tsp. salt Fung began his culinary career in 1977 1 tsp. vegetable oil with intensive training in a Beijing 2 tsp. sesame seed oil cuisine restaurant. Later, Chef Fung 4 cups vegetable oil for deep frying worked for Mr. Chow Kyoto and has since led various fine dining establish¬ Mix cubed chicken with egg white, 2 tsp. vegetable oil, salt and wa¬ ments of Beijing cuisine and other re¬ ter to marinate the chicken. Deep fry marinated chicken until it is about gional cuisines in Hong Kong and other 70% cooked. Make sure the chicken doesn't stick together. Drain the oil culinary capitals. Chef Fung joined Mr. from the chicken and put aside. Heat wok with 1 tsp. vegetable oil until Chow Miami in 2009 and is currently medium-hot. Add bean sauce, sugar, chicken stock and 1 tsp. sesame the Executive Chef. seed oil. Saute until sauce thickens. Add chicken and saute quickly un- der high heat. Add 1 tsp. sesame seed oil and toss in walnuts to finish. / \ Terrazas de Los Andes Reserva Torrontes 2011, Salta, Argentina I J $780 per case of 12 With hints of peach, pear, honeysuckle, and jasmine, coupled with a swirl of crisp acidity, this wine is light and elegant. m •* ^ n e Torrontes grape was once thought to be an extinct grape varietal, but is quickly becoming the flagship white wine of Argentina. To inquire, please contact Nora Adler at WineAfterDark@aol.com. 28 S E P T E M B E R / O C T O B E R 2012 S O U T H F L O R I D A L U X U R Y G U I D E . C O M


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