Over the years, on a number of occasions, I’ve said how much I love SAVEUR magazine. But, alas, over the last few months, with each new issue, we have been more and more disappointed. So we have been delving into back issues.
My favorite chicken wing joint, Kuan Dian, is set atop a shack in Xicheng district, near central Beijing. Here, a grill in a makeshift kitchen overlooks a maze of hutongs, the traditional alleyway dwellings unique to Beijing, and rowdy students clamor over chicken wings that have been smoldering over charcoal embers until the blistered skin resembles a crisp veil the color of mahogany.
-Lillian Chou, Fire in the Belly, SAVEUR No. 157
I cannot believe that I didn’t rave out loud about this chicken before! Because when we first had it in 2013, I wrote in my diary:
Best. Dinner. Ever!
I mean, really. Look at them! Don’t you too neeeeeeed to have some Mi Zhi Ji Chi Chuan and Kao Xiang Cong soon?
Double-skewering scallions ensures they don’t fall through grill grates and allows for easier basting and flipping.
-recipe for Kao Xiang Cong (Grilled Scallion Skewers), SAVEUR No. 157