Upscale Holiday Chinese Feast for 4-6

Have a lavish Holiday feast, courtesy of Philippe Chow! This upscale dinner includes a whole Peking duck, Chicken & Beef Satay skewers, and Lobster Noodles with ginger scallion sauce!

Since opening its doors on New York’s ritzy Upper East Side in 2004, Philippe Chow has become renowned as one of America’s finest, most upscale destinations for Beijing-style Chinese cuisine. Executive Chef Philippe Chow began cooking as a teenager in his native Hong Kong, and after years of cooking in some of the world’s most high-profile kitchens, his restaurant took New York by storm. Philippe Chow is more than just one of New York’s best Chinese restaurants; with its consistent quality, impeccable service, and meticulous attention to detail, it’s nothing short of a must-visit.

MORE DETAILS

This package serves 4-6 people and includes

• Peking Duck Kit
  • Whole Peking Duck (approx. 5 lbs.)
  • Plum Sauce (3 oz.)
  • Cucumbers (2.7 oz.)
  • 12 Pancakes (5.5 oz. total)
• 6 Chicken Satay Skewers (each approx. 1.6 oz.)
• 6 Beef Satay Skewers (each approx. 1.6 oz.)
  • 2 Satay Sauces (each 4 oz.)
• 2 Lobster Noodle Kits
  • Lobster (2 lbs.)
  • Noodles (26 oz.)
  • 2 Ginger Scallion Sauces (each .5 oz.)
  • 2 Seasonings (each .5 oz.)
  • 2 Corn Starch (each .5 oz.)

INSTRUCTIONS / STORAGE

• Philippe Chow ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Kit ships with ice packs that may thaw during transit.
• Upon arrival, store items in the refrigerator.
• Items may be stored for up to 5 days in the refrigerator.

Preparing Your Feast

You are about to indulge in some of Chef Philippe Chow’s signature dishes in your own home. As some can certainly put together this spread on their own, we suggest enlisting family and friends to assist you in preparing your meal so that each dish is ready for the table as close to the same time as possible so you can all sit and enjoy your feast together!

Before You Start

To ensure you have all that you need to prepare your Holiday Feast, we suggest gathering the following before you start: wire rack, baking sheet, pot, frying pan, double broiler, teaspoon, mixing spoons, plates, paper towels, vegetable oil, water.

HOLIDAY FEAST PREPARATION

Total Time For 2 Cooks 1 hr. 15 min.
We Recommend Cooking In This Order:

• Bring water for Lobster Noodles and Steamed Pancakes to boil while oven is preheating to 400°F.
• Place the Peking Duck into pre-heated oven.
• Start heating the Satay Sauce, remember to stir occasionally throughout the heating process.
• Prepare the Lobster Noodles.
• Steam the Pancakes.
• When Peking Duck comes out of the oven, set it aside to rest.
• Fry the Satays.
• Carve the Peking Duck.

Peking Duck

Pancakes – Steam

• Place in steamer basket over boiling water, cover and steam for 8 minutes.
• Separate the cooked pancakes

Pancakes – Pan-Fry

• Lightly brush a frying pan with oil. Cook each pancake over medium heat for 20 seconds on each side, until heated through but not browned.

Peking Duck – Air Fryer

• Cut Duck Into Two Or Four Pieces. Heat In Air Fryer At 400°F For 5 Minutes.

Peking Duck – Oven

• Before You Start: We suggest first gathering the following before you start to prepare your meal: wire rack, baking sheet, frying pan, pot with steamer basket, low smoke oil.
• Preheat Oven: Set to a high temperature, around 400°F (200℃). A high temperature is crucial for crisping the skin.
• Prepare Duck: For even reheating, allow the duck to sit at room temperature for 20-30 minutes before placing in oven.
• Brush With Oil (Optional): This can help crisp the skin but is optional depending on how much fat is in the skin. Use a low smoke oil due to the high temperature of the oven.
• Place On Rack: Place the duck on a wire rack over a baking sheet. This allows the heat to circulate around the entire duck, crisping the skin all over. If you don’t have a rack, place the duck directly on a baking sheet, but skin may not be as crispy on the bottom.
• Cook Duck: Place duck in preheated oven for 10-15 minutes.
• Check Crispiness: The skin should be visibly crisp, and the meat heated through. If the skin isn’t as crispy as desired, leave it in for a few more minutes. Be careful not to overcook, which will dry out the meat.
• Rest Before Serving: Remove duck from oven and allow it to rest for a few minutes for the juices to redistribute, making the meat more tender and flavorful. Remember, oven temperatures and times can vary, so these are guidelines. Adjust as necessary for your specific oven. Please take a moment to review the carving technique video presented by Master Chef Philippe Chow by scanning the QR code provided.

Assembly

• Separate the cooked pancakes.
• Place a portion of the Peking duck, scallions, and plum sauce on each pancake.
  • Note that the amount of Plum Sauce used is to your personal taste.
• Fold the pancake and enjoy your homemade Peking Duck dish!

Satay Skewers

Sauce

• Prepare a bain-marie (double broiler) by bringing a pot of water to boiling, then reducing the heat to low.
• Place a heatproof bowl over the pot, ensuring that the bottom of the bowl does not touch the water.
• Add the sauce to the bowl above the water. Gently heat the sauce for 30 minutes, stirring occasionally to ensure even heating and to prevent any scorching or sticking.
• Add Sauce To Satay: Generously drizzle peanut sauce over satay. Your satay are now ready to be enjoyed. Relish in the combination of crispy meat and flavorful peanut sauce in every bite.
  • Note that the amount of Peanut Sauce used is to your personal taste.

Satay

• Before You Start: We suggest first gathering the following before you start to prepare your meal: frying pan, double broiler, mixing spoon, plate, paper towels, vegetable oil, water.
• Heat Oil: Fill a pan with enough vegetable oil to fully submerge satay; heat to 350°F, a suitable temperature for deep frying that ensures a crispy exterior without burning. If the satay are too long for the pan, cut them in half for easier handling.
• Cook Satay: Carefully place the satay in the hot oil. Deep fry for 2-3 minutes, or until golden brown, indicating a perfect crispness.
• Drain Satay: After frying, transfer the satay to a plate lined with paper towels to absorb excess oil. For beef satay, allow them to rest briefly after frying to let juices redistribute, ensuring a more flavorful and tender bite.

Lobster Noodles

• Before You Start: We suggest first gathering the following before you start to prepare your meal: pot, frying pan, mixing spoon, water, vegetable oil.
• Cook Noodles: Bring a pot of water to a boil. Add noodles, cook for about 40 seconds to al dente. Be careful not to overcook noodles to maintain the perfect texture.
• Heat Oil: Fill a pan with vegetable oil sufficient to fully submerge the lobster. Heat to 300°F.
• Prepare Lobster: Remove the lobster meat from shell. Lightly coat the meat in cornstarch and your choice of seasoning. Flour can be used as an alternative to cornstarch.
• Cook Lobster: Once the oil is heated, add lobster and fry for 2-3 minutes or until golden brown.
• Prepare Sauce: Carefully remove oil from frying pan. In the same pan, add ginger scallion sauce, the fried lobster, and a pinch each of salt, pepper, and sugar. Stir the mixture for 30 seconds.
• Combine Noodles And Sauce: Add the cooked noodles to the pan. Continue stirring for another 30 seconds, incorporating a teaspoon of cornstarch to thicken the sauce slightly.
• Your Lobster Noodles are now ready to be served. Enjoy this luxurious and flavorful dish!
  • Note that all of the sauce should be use in the preparation of the dish.

Ingredients

• Peking Duck – Duck, Plum Sauce, Cucumbers, Pancakes
• Chicken Satay – Chicken, Satay Sauce Contains: Peanuts, Eggs, Dairy
• Beef Satay – Beef, Satay Sauce Contains: Peanuts, Eggs, Dairy
• Lobster Noodle – Lobster, Noodles, Carrots, Ginger Scallion Sauce, Chicken Stock, Seasoning Contains: Shellfish, Gluten