Ming Tsai

Recipes

Directions

In a stock pot over medium-high heat, add oil to coat the bottom of the pan. Season chicken wings, gizzards, and liver and add to pot.  Cook to render off the fat, about 8 minutes. Add ginger, garlic, onion, daikon, chile, kimchee, and enough water to just cover the vegetables. Stir to combine and continue to cook for 8 minutes.  Add vinegar, fish sauce, radish, radish greens and maitake mushrooms.  Stir.  Cook for an additional 4 minutes.

In a cast iron pan over medium-high heat, add oil to coat the bottom the pan.  Season chicken breast and neck with salt and pepper and place skin-side down in the pan.  Continue slowly for 10 minutes for brown and crispy skin.  Turn chicken and continue to cook until done, about 2 to 3 more minutes. 

In a bowl combine the avocado, shallot, garlic, olive oil and vinegar (Jamie's tip: use same bowl as kimchee to add a little of that flavor to the avocado). Mix together until smooth with little chunks of avocado remaining.

To serve: Spoon the wings and kimchee mixture onto a large serving platter.  Top with chicken breasts and garnish with avocado mixture.  Enjoy.