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Ming Tsai whips up his signature chicken recipe.


  • 2 pounds bone-in chicken thighs

  • 2 red onions, 1/4 inch dice

  • 5 stalks celery, 1/4 inch dice

  • 1 pound carrot nubs, ½ inch pieces

  • 1 tablespoon minced ginger

  • 4 tablespoons Chinese mustard

  • 2 cups TY KU sake

  • 3 cups chicken stock

  • 1 tablespoon of cornstarch slurry (tap water mixed with cornstarch)

  • 2 cups crème Fraiche

  • 1 cup panko

  • 2 tablespoon butter

  • canola oil

  • Kosher salt and freshly ground black pepper to taste


  • 1.

    In a stock pot coated lightly with oil, season chicken and sear the chicken on both sides, remove from pan and set aside. Add onions, celery, carrots, ginger and sauté. Add mustard and stir. Deglaze with sake and reduce by 50%. Add the chicken back in. Cover with chicken stock and bring to a simmer and continue to simmer for 45 minutes. To thicken add 1 tablespoon of a cornstarch slurry. Stir in Crème Fraiche and check for seasoning again. Meanwhile, sauté panko with butter until golden, brown and delicious and season. Garnish chicken with panko

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