Omg, this has got to be the best sesame chicken I’ve ever had! Other versions can sometimes be over-breaded and greasy, but these were perfect. They had large strips of chicken, only lightly breaded, and not greasy at all. The sticky sauce was absolutely amazing and the toasted sesames gave it an additional flavor dimension. SO good, definitely worth a return visit! 2 person lunch combo $14.95
Xiao Long Bao Kitchen, South San Francisco
Large pile of shredded chicken, napa cabbage, onions, carrots, green onions, black fungus, and scrambled eggs. Served with mu shu pancakes. These are always fun to eat because you get to make yummy Chinese burritos of sorts. The hoisin (or plum sauce) tastes great with the mildly flavored filling. $7.95
Xiao Long Bao Kitchen, South San Francisco
Chicken and rice noodles in a rich broth with cilantro, chopped green onions, and accompanied with sliced jalapeno peppers and lemon wedges. $6.20 small
Turtle Tower Restaurant, San Francisco
This chicken pho was really different from others I’ve tried. The most obvious difference was the wide, thick noodles they use. It also wasn’t served with a side of sprouts and sprigs of thai basil. That said, I think it was absolutely delicious! The broth was frickin’ amazing – so rich and complex. I actually enjoyed that they kept the skin on the chicken pieces. It seemed more authentic and definitely added more flavor.
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2010, 2011, 2012, 2013
Tsing Tao beer. $3.45
I totally forgot aobut Tsing Tao beer! I’ve been spending too much time at sushi joints so I needed a good Vietnamese fix. 🙂
Large, fried mound of chicken hash, topped with scallions and served with scrambled eggs and a biscuit. $11.75
Ella’s – San Francisco
This amazing ball of chicken hash was pretty frickin’ tasty! It appeared to contain roast chicken pieces mixed with mashed potatoes, breaded(?) and pan fried. The chicken was super tender and flavorful. Whenever I’ve recooked roast chicken in something else, it always gets dry but the cooks at Ella’s have discovered the secret to moist chicken in this hash. SO good! Their biscuits are also noteable. They’re warm, fluffy, and so good topped with butter and jam. You deserve an applause if you can finish the entire plate.
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2010, 2011
Chile and agave nectar sauce, sprinkled with chives and served with carrots, celery, and ranch. $5 happy hour
Hog & Rocks, San Francisco
Yet another amazing happy hour value at Hog & Rocks.! I’m not suer that the chile and agave nectar sauce really stood out though. It didn’t have a very defined flavor. In fact, it tasted pretty light and mellow – if that’s possible with chicken wings. You certainly get a lot of wings for five bucks, but in terms of flavor I don’t think I’ll be ordering these again (and they were cold!).
Served with butter beans, greens and a salsa verde. I’m not sure what were the purple leaves. $20
BIN 38, San Francisco
Wow, this chicken was melt-in-your-mouth good! I’m not sure how they cook it, but it was SO tender and juicy. I’m assuming it was cooked sous-vide, then seared for color and texture. I’d be surprised if it was roasted since there was absolutely no dry spots, but then I’m not a chef – lol! I don’t often eat chicken out at restaurants but if they were all as perfect and flavorful as this one, I would order it all the time. Great job, BIN 38!
Chicken thigh pieces with sliced onions, mushrooms, green onions, ginger, garlic, and star anise. $6.95
Shanghai Dumpling King, San Francisco
I was surprised at how much this clay pot tasted like Filipino chicken adobo, just less vinegary and with more ingredients. I think the addition of mushrooms and star anise made it more earthy, resulting in a more Chinese flavor. This dish was super hearty and very delicious! I personally love clay pots because they tend to be saucy and pair perfectly with steamed rice to soak up all the yummy juices. This is definitely going on my “Re-order” list!
The combination of all 3 proteins makes this a very hearty stew, but not too heavy. Spanish chorizo tends to enough saltiness to a dish so be light handed on the salt when preparing something like this at home. The parsley was a nice touch to add brightness and a fresh flavor. Great comforting dish and bursting with flavor.
Bisou, San Francisco
There’s a whole lot going on here! And I’m not sure if it all worked together. Chicken AND duck confit, lime coconut milk jus AND a nut sauce? Everything tasted good separately, but perhaps this is a good example of overkill. Tim Gunn would certainly have suggested some editing!
Vittle Monster 