Wandering along Stockton Street in San Franciscos Chinatown, a drawing of a blue and yellow crown on a sign saying Gui Fei Chicken caught my eye in the window of Cheung Hing deli and meat market. My first encounter with this style of soy sauce marinade-poached chicken was at Cheung Hing restaurant in Millbrae (linked below) and I was curious to try it again.
I attempted again to get more information on what distinguished this bird from the regular soy sauce chicken that costs about 30% less. The only thing they could tell me is that this is from a type of chicken that has yellow hair on its head. Perhaps thats the yellow crown. (vbg) The version here is again more high-toned in aromatics, a touch sweet, and has a more complex flavor than a regular. Some fresh ginger sauce, slightly sweet, was offered as a condiment. Also note that the whole bird must be purchased to-go, no halves.
Id love to hear from anyone who has more to share on this chicken dish named after a favored concubine.