We revamped our lunch menu this week — see the new menu here.
Rum braised chicken is a new addition to the menu, but we’d be lying if we passed it off as a completely original recipe. It’s based off of a 40 year old recipe from a restaurant owned and run by Chef Hong’s father, in East Tennessee, called Fortune Dragon. They had one recipe they became quite famous for called “Joe’s BBQ Chicken”. The recipe originated in the 1960′s, and was adapted by Hong’s father from a restauranteur ‘Uncle Joe’, famous for operating the first Chinese restaurants in the region; at some point, he retired and leased the business to Hong’s father allowing him to adopt a modified version of his signature recipe. The restaurant closed some time ago but Hong decided to revive her version of it that was rum and citrus infused to give it a new life.
The original recipe involved the chicken being braised, deboned, then deep fried; we put a European-style spin on the recipe, not frying the whole chicken but braising chicken breast in rum, star anise and citrus. We serve it on sourdough in sandwich form with pickled onions, toasted almonds (like the original), roasted tomatos, and a bed of greens.