P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."




Mandarin Chicken

P.F. Chang's China Bistro Copycat Recipe

Serves 4

7 oz. sliced chicken
1 oz. snow peas
1 oz. diamond cut carrots
1/4 cup bok choy
1/2 cup broccoli
1/2 teaspoon garlic
1 teaspoon chopped ginger
1/2 teaspoon chili paste
1 1/2 teaspoon fermented black beans
1/4 teaspoon salt & pepper mix
1/4 teaspoon chili flakes
½ fl. oz. sugar
½ fl. oz. vinegar
2 fl. oz. soy sauce
2 fl. oz. chicken stock
½ fl. oz. rice wine
½ fl. oz. rice vinegar
2 teaspoons cornstarch slurry
1/2 teaspoon sesame oil

Stock velvet the chicken until 80% cooked. Strain. Blanch snow peas, broccoli, carrots and bok choy until tender crisp. Strain. Necklace 1 tsp of wok oil in a hot wok. Bao Syang garlic, ginger, chili paste and black beans. Add sauces and bring to a boil. Add salt & pepper, chili flakes and chicken. Simmer until chicken is cooked. Thicken with slurry. Add blanched vegetables to the sauce. Toss to incorporate. Finish with sesame oil.

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