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How to make chef Eva Chin’s stuffed and roasted chicken and gravy
Recipe post
Growing up, family favourite was Momofuku Kōjin’s chef Eva Chin’s family typically enjoyed dim sum over the holidays, rather than traditional North American festive foods, such as stuffing. One lo mai gai, which is dim sum stuffed with sticky rice and chicken.
Chin’s grandmother decided to take a cue from classic stuffing and put a holiday twist on the famous dim sum dish by stuffing a whole turkey with sticky rice cooked with shaoxing wine, soy and braised shiitakes. This stuffed and roasted chicken and gravy recipe has been passed down from Chin’s grandmother to her mother and now to her and her siblings. Chin sees it as a lovely merging of two cultures to create new traditions.
CHICKEN
· 1 whole chicken (crown boned out, thigh bone and wing flat removed)
· 2 tbsp five spice powder
· 2 tbsp salt
UMAMI PASTE
· ¼ cup sake
· ¼ cup mirin
· ¾ cup shoyu
· 5 tbsp bonito flakes
· 5 sheets of nori sheets
SOY MUSHROOM RAGU
· 2 cups shiitake mushroom, dried, rehydrated and diced
· ¼ cup sesame oil
· ¼ cup sake…
