Nam Yu Roasted Chicken

Name: Nam Yu Roasted Chicken
Prep time: 1465 s
Cook time: 60 s
Total time: 1525 s
Yield: 1
Cuisine: Chinese
Ingredients: FOR THE CHICKEN; Kosher salt; White pepper; Whole chicken; FOR THE MARINADE; Nam yu (fermented red bean curd); Shaoxing wine; Dark soy sauce; Granulated sugar; Grated ginger; Light soy sauce; Grated garlic; Honey; FOR THE GLAZE; Nam yu (fermented red bean curd); Grated ginger; Grated garlic; Granulated sugar; Light soy sauce; Dark soy sauce; Shaoxing wine; Honey; FOR THE GINGER-SCALLION RELISH; Ginger; Packed chives; Grapeseed oil; Kosher salt; Scallion greens; TO SERVE; Fresh cilantro and scallions

02 Jun 2025

Mei Lin

Chef

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Difficulty

Challenge

Total Time

25H 25MIN

Cuisine

Chinese

Ingredients

FOR THE CHICKEN

Kosher salt: 3 tbsp

White pepper: 1 tbsp

Whole chicken: 1 (1.4–2.3 kg / 3–5 lbs, halved or spatchcocked)

FOR THE MARINADE

Nam yu (fermented red bean curd): 1 jar

Shaoxing wine: 60 ml

Dark soy sauce: 3 tbsp

Granulated sugar: 1 tbsp

Grated ginger: 2 tbsp

Light soy sauce: 2 tbsp

Grated garlic: 1 tbsp

Honey: 120 ml

FOR THE GLAZE

Nam yu (fermented red bean curd): 1 jar

Grated ginger: 2 tbsp

Grated garlic: 1 tbsp

Granulated sugar: 2 tbsp

Light soy sauce: 2 tbsp

Dark soy sauce: 3 tbsp

Shaoxing wine: 60 ml

Honey: 240 ml

FOR THE GINGER-SCALLION RELISH

Ginger: 150 g (peeled)

Packed chives: 1/2 cup

Grapeseed oil: 120 ml

Kosher salt: 1 tsp

Scallion greens: 1/2 cup (shaved)

TO SERVE

Fresh cilantro and scallions: for garnish

For her new signature dish at 88 Club, chef Mei Lin transforms a childhood memory—her father’s glazed chicken wings—into a show-stopping half chicken served with a ginger-scallion relish. By combining the depth of nam yu (fermented red bean curd) with aromatic soy glaze and the comforting freshness of Hainan chicken–style condiments, this dish brings nostalgia and precision to the same plate.

How to make Nam Yu

01.

Marinate the Chicken

On a rimmed sheet tray, season the chicken with kosher salt and white pepper.
In a bowl, whisk together all marinade ingredients.
Coat the chicken thoroughly and refrigerate for at least 4 hours, or up to 24 hours.

02.

Prepare the Ginger-Scallion Relish

In a blender or Vitamix, purée all ingredients except the scallion greens until smooth, scraping down the sides as needed.
Transfer the purée to a sauté pan over medium heat, add the scallion greens, and cook for 3–5 minutes, until the mixture turns bright green and fragrant.
Set aside.

03.

Make the Glaze

In a large bowl, combine the nam yu, Shaoxing wine, both soy sauces, sugar, ginger, garlic, and honey.
Whisk until smooth.
Set aside.

04.

Roast the Chicken

Preheat the oven to 400°F (200°C).
Line a baking sheet with aluminum foil and place a wire rack on top.
Remove the chicken from the marinade and arrange it on the rack, making sure the pieces don’t overlap.
Roast for 40–50 minutes, or until the skin is crispy, slightly charred, and the chicken is cooked through.

05.

Glaze and Finish

Brush the chicken generously with the glaze and return to the oven for an additional 15 minutes, until the glaze is sticky and caramelized.

06.

Rest and Serve

Remove the chicken from the oven and let rest for 10 minutes.
Transfer to a serving platter, spoon the ginger-scallion relish over or alongside, and garnish with cilantro and scallions.

02 Jun 2025

The Chef

Despite spending her childhood in the kitchens of her parents’ and relatives’ Chinese restaurants, chef Mei Lin says she initially had no interest in cooking Chinese food.

“But as I grew up, and as I started cooking more, I began going back to my roots. I started cooking the familiar, nostalgic flavors I grew up with. I really wanted to put those flavors at the forefront and cook the food I grew up eating—my way.”

Born in China and raised in Dearborn, Michigan, Lin spent her early career in acclaimed kitchens, refining her fine-dining skills at Wolfgang Puck’s Spago in Las Vegas and Michael Voltaggio’s Ink in Los Angeles. Her breakthrough came in 2014, when she won Top Chef: Boston, launching her into the national spotlight.

While Lin sees food television and restaurant work as distinct worlds, she acknowledges its impact: “Doing food television, I feel that it brings people into the restaurant and I think that’s fantastic. It really helps the traffic, especially in these tough times,” she says.

In 2019, Lin opened Nightshade in the Arts District of Los Angeles. The restaurant quickly earned acclaim for its bold, imaginative dishes—including her now-iconic mapo tofu lasagna layered with housemade pasta. Nightshade earned her a 2020 James Beard semifinalist nod for Best Chef: California before it closed during the pandemic.

Her latest project, the newly opened 88 Club in Beverly Hills, marks a return to fine dining—with a deeply personal edge. Lin is unapologetic about her vision.

“I don’t like to sacrifice on quality. I always put that at the forefront. We’re using the best ingredients possible and putting out the best food we can,” she says, emphasizing that she hopes diners understand the depth of what she’s offering.

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