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Gui Fei Chicken

Melanie Wong | Apr 7, 200206:34 PM

Wandering along Stockton Street in San Francisco’s 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 that’s 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.

I’d love to hear from anyone who has more to share on this chicken dish named after a favored concubine.


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