During a recent trip to Tokyo , I enjoyed a meal at Hu Jing, a restaurant in the Janu Tokyo Hotel that serves up Cantonese cooking with a modern twist. Article content

Chef Yusuke Yamaguchi’s menu is full of must-try items, but one of the dishes that I can’t seem to get off my mind since visiting is the Hu Jing-style poached chicken. The cold appetizer, which is served with a delicate slick of green oil, spring onions and ginger, was delightful. Article content

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Unable to provide a full recipe to recreate it at home, I dabbled with the insights that the restaurant’s team was able to offer, including the use of skinless chicken breast rather than the more common skin-on chicken thighs. The goal is to gently poach the chicken at a low temperature. T

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