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Guei fei gai @ Cheung Hing on Clement


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Restaurants & Bars San Francisco Bay Area

Guei fei gai @ Cheung Hing on Clement

Melanie Wong | | May 15, 2009 12:33 PM

Wednesday I stopped at Cheung Hing on Clement St. to pick up some roast meat. This was my first time here. I've never liked the looks of the place, small selection, and sometimes difficulty getting through the crowds waiting to get into Burma Superstar. Also, it is separately owned from the Cheung Hing in Millbrae or on Noriega St, both of which I like so much.

Once you step inside and peer over the counter, the offerings look better than through the greasy window. Again, not much to choose from but what is there looks freshly prepared. Cheung Hing also has a butcher case of raw meats, including several types of Chinese breed chickens, ducks, fresh geese, and poultry parts.

A small sign in front of the bbq station offered up guei fei gai (aka concubine chicken). I asked for a half. These can vary in appearance from salt-poached white to ecru color or like this one, to the darker end of the spectrum, almost the color of a soy sauce chicken. The interesting thing is that the counter man cut this bird exactly in half, all the way along the neck too and splitting the head in half. Usually, the neck and head go with one half or the other. Fine with me, more for the stock pot. Sold by the pound, half a chicken came to $4.50. One can also get a rice plate (to-go only) with rice and some greens served on the side.

I asked him not to chop it, and it was packed up with a little container of chopped ginger in oil. At home, we removed the meat from the bone and cut it into bite-size pieces. Very nice flavor of the seasonings and the freshness of the bird, firm and juicy meat, and the jook we made from the stock is very tasty.

What else do 'hounds recommend here?