Top Chef-Recommended Dishes

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Often chefs have a signature dish that they serve in their restaurants. These dishes are a reflection of their culinary skills and passions. 밀키트

Lamb Shank Steak

Lamb shank is a tough cut that needs long, low cooking to transform into tender, juicy meat. Its rich, gamey flavor pairs well with warm spices such as cinnamon and cloves and bold herbs like rosemary and mint. This cut also benefits from a hearty braising sauce that can help absorb any excess fat, keeping it moist and delicious.

The marrow in the bone adds flavor to the sauce, and as it melts into the broth, the red wine-based sauce becomes more complex. The alcohol in the wine cooks off and leaves a deeply-flavorful liquid.

Season the steaks generously with salt and pepper. Chill them for an hour before grilling, which helps to set the crust and maintain a medium-rare internal temperature. Cook the steaks for about two minutes per side, and allow them to rest for five minutes before serving. This allows the juices to redistribute and settle for a more flavorful, evenly cooked steak.

Taiwanese Beef Soup

A soup that typically takes hours to simmer, this rich Taiwanese recipe is full of meltingly tender braised beef and a savory, full-bodied broth. You’ll want to make sure you have shaoxing wine (Chinese cooking wine) or a similar substitute like sherry available, as well as some fatty cuts of beef (such as chuck or brisket). For the best flavor, use boneless beef shank, but you can also use short ribs.

Taiwanese beef noodle soup is the national dish of the island nation and can be found at restaurants, night markets, and street stalls across the country. A perfectly crafted bowl of this soup should include a mound of noodles, slurp-worthy stewed beef, tangy pickled mustard greens, and a drizzle of chili oil for extra heat. The soup’s origin story is murky, with some crediting it to wheat-growing Northern Chinese and others citing Sichuan peppercorn and white peppercorn as its bold culinary traditions.

Seafood Tempura

Tempura is a style of deep-frying that produces a light and airy batter with a deliciously crunchy crust. It can be made with many types of seafood and vegetables, such as squid, sweet potato, pumpkin, okra and eggplant, and it’s often served with a dipping sauce. Unlike traditional fried foods, the batter for tempura has no added flavour which allows the delicate taste of the food to come through.

It can be found in restaurants specializing in tempura, known as tempura-ya, and is also easy to make at home. One popular type is kakiage, which is made with carrot, burdock and onion strips and small shrimp shaped into little discs and deep-fried together. This dish originated around the port city of Nagasaki in the 1600s and was brought to Japan by Portuguese missionaries who were frying their food during Lent when many Christian denominations were forbidden to eat meat proteins. The name tempura comes from the Latin ad tempora cuaresme, meaning ‘in the time of Lent’.

Fried Chicken

Fried chicken is as quintessentially Southern as collard greens, sweet potato pie, and saying “bless your heart.”

While fried chicken can be high in fat, it also packs a punch of protein — an essential nutrient that helps build muscle and keeps you feeling full. And if you substitute the saturated fats from the buttermilk and oil used in the batter with healthier fats like avocado, olive, or coconut oils, you can lower your overall calorie count and still enjoy the crunch of fried chicken.

To ensure your fried chicken stays crispy, pat the skin dry with paper towels before coating it. This helps the flour adhere to the chicken, and makes it less likely to fall off after frying. And if you’re not comfortable deep-frying in your home kitchen, try air-frying or using a Dutch oven to reduce the amount of fat you use while still achieving that signature fried texture.