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.
