Caramelized Ginger Chicken with Sticky Rice

The current issue (September) of Food & Wine magazine is on newsstands now, and has a story I worked on called Rice Paper Scissors. That’s the name of the super-cute-duo: Valerie Luu and Katie Kwan who cook around San Francisco setting up their signature little red stools for their impromptu on the street food gigs. (Pop-up Vietnamese!). Think butter-braised corn, crispy Imperial rolls and the Caramelized Ginger Chicken with Sticky Rice (above) is lacquered and sticky and moist. The photos were taken by Eric Wolfinger, who’s also shot the Tartine Bread cookbook, (one of my favorites) and like the dishes, each photo was perfectly executed and frankly, divine.

Some insight from Eric (the photographer) about the shoot:
“It was by far one of my favorite editorial shoots to date. We were shopping for plates in Asian markets for days before the shoot, debating just how kitschy we wanted to go (110% was the answer). On the big day we were up at dawn to get through everything we had planned (and intentionally not planned… like where exactly in the Financial District we were going to set up for coffee.) 

I met the girls in Hanoi for the first time a few months before the shoot… of course I had heard about them before, but it was totally cool to hang out for the first time ever in Vietnam.”


To get the recipe for Caramelized Ginger Chicken with Sticky Rice, click here.
To see photographer Eric Wolfinger’s work, click here.
To learn more about Rice Paper Scissors, click here.

Pick up the September Issue of Food and Wine on Newsstands, right now.
To subscribe to Food and Wine magazine, click here.


2 thoughts on “Caramelized Ginger Chicken with Sticky Rice

  1. Pingback: Here’s to High Hopes & Caramelized Ginger Chicken Legs | Attempts in Domesticity

  2. Pingback: Kitchen comebacks are almost as easy as renaming a cheese | Attempts in Domesticity

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