1. Add the chicken stock, ginger, ham and soy sauce to a clay pot or Dutch oven over a low flame; heat to a simmer. Let simmer, 20 minutes. Transfer to a heatproof container; set aside. Season each of ...
Next up, Anthony Strong tackled salt and pepper shrimp at Locanda, followed by soup dumplings à la chef Matthew Accarrino at SPQR. And don’t forget Hoss Zare ’s Persian-style Peking duck. Today, we ...
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