Chef Shirley Chung: From Beijing to Bravo’s Top Chef, A Culinary Journey
Chef Shirley Chung: From Beijing to Bravo’s Top Chef, A Culinary Journey
Vegan Scallion Pancakes Recipe
Chef AF dives deep into the lives of culinary artisans changing the culinary game. In a past episode, we explored the delightful culinary world of Chef Shirley Chung, a Beijing-born culinary maven and proud Chinese-American who has spent her illustrious career marrying the elegance of her Chinese heritage with the sophistication of international cuisines.
A Glimpse into Chef Shirley's World
Chef Shirley Chung's journey is nothing short of remarkable. From her early days in Beijing to her tenure in Silicon Valley, her path took a dramatic turn when she traded tech for tarts. After attending the esteemed California Culinary Academy San Francisco, Chef Shirley graced the kitchens of culinary legends - Thomas Keller at Bouchon, Mario Batali at Carnevino, Guy Savoy, and Jose Andres at China Poblano.
Her talents didn’t go unnoticed. Fans of Bravo’s Top Chef would remember her notable journey in both Season 11 and Season 14, with her securing a spot in the top 3 in the former and being the runner-up in the latter. Shirley’s expertise also led her to serve as a judge on other Bravo shows, including Top Chef Amateurs and Top Chef Family Style. But TV stints aside, Shirley’s true passion is on the plate. This was evident when she unveiled her progressive Chinese-American cuisine at Ms. Chi Cafe in Culver City, CA.
More than Just a Top Chef
Chef Shirley's resume is dazzling. After the launch of the Las Vegas Bouchon and her role at Restaurant Guy Savoy in Caesars Palace, she went on to uplift Carnevino to its national acclaim. Later, as the Executive Chef of Jose Andres’ China Poblano, she steered the establishment to a James Beard Best New Restaurant nomination.
She even ventured into the digital frontier by co-founding the first chef-driven NFT, Dumpling Mafia NFT, in 2021.
While her accolades keep on coming, Chef Shirley's heart lies in the kitchen. This was evident when she shared a delightful vegan treat from her vast culinary repertoire.
Vegan Scallion Pancakes by Chef Shirley Chung
Delicate, crisp, and bursting with flavor, Chef Shirley's Vegan Scallion Pancakes promise to be a showstopper in your culinary repertoire. Perfect for brunch, as an appetizer, or even a savory breakfast, these pancakes will entice both vegans and non-vegans alike.
Yield: 4 pancakes 4 servings
Total Time: 1 hour
Ingredients
2 cups (240g) AP flour
2 + ½ teaspoon (15g) Kosher salt
1/2 cup (120ml) Boiling hot water
1/2 cup (120ml) cold water
5 scallions (green onions)
1/2 teaspoon Chinese 5 spices
1 cup canola oil
1/2 cup AP flour as dry flour
Preparation
Add the 2 cups AP flour and 1/2 teaspoon kosher salt in a large mixing bowl and pour boiling hot water all over the flour.
Use a fork or a pair of chopsticks to stir and mix so all the water is absorbed into the flour and the flour is damp
Pour cold water all over the dough and knead the dough with your hands
When the dough is formed and there aren’t any visible dry flour lumps (be careful not to over-knead it), cover the dough with plastic wrap and rest for a minimum of 30 minutes
Clean the scallions and finely slice them, making sure there aren’t any chucky pieces
Put sliced scallions, 2 teaspoons kosher salt, and the five spice into a heat-safe bowl.
Heat up the canola oil in a small pot, when the oil is hot, takes 1 to 2 minutes, then pour the hot oil onto the scallions. Let it cool down before using
Divide the well-rested dough into 4 equal balls. Roll out 1 ball on a well-oiled flat surface as thin as possible into a large circle, about 12 inches in diameter.
Use a slotted spoon to spread the oil and scallions onto the pancake, leave a rim!
Sprinkle dry flour a thin layer evenly over the oiled pancake dough
Roll up the dough tightly into a long rope, then pinch both ends lightly and roll up this “log” into a cylinder. Repeat and roll the other 3 balls.
Cover them with plastic wrap and rest for 15 minutes
Cooking Method
Place a large nonstick skillet over medium heat.
When the pan is heating, press the stuffed dough flat and roll it out to a thin pancake about 1/2 inch thick, and 6 inches in diameter.
Lay it flat in the skillet and start cooking it without adding oil
Cook on one side for 1 minute, flip to the other side cook for 1 more minute, repeat this for couple more times, and cook the pancake till both sides are golden, 5 to 6 minutes.
When the pancake starts to puff up a little in the middle and both sides are golden, add 1/2 tablespoon canola oil and make the outer layer extra crispy, cook for about 15 seconds on each side, until the scallion pancake is ready.
Vegan Scallion Pancakes
Clean flat surface for dough work; small sauce pot, large nonstick pan/skillet, 2 heat mixing resistant bowls, fork or chopsticks for mixing, small rolling pin, heat resistant spatulas, chef knife for slicing, cooking spoons, and slotted spoon.
Remember, for best results, equip your kitchen with the special equipment listed and follow Chef Shirley’s preparation and cooking methods to the tee.
This delightful dive into Chef Shirley's world is just a taste of what Chef AF brings to its listeners. From her humble beginnings in Beijing to her culinary accomplishments on a global scale, Chef Shirley’s story inspires. And as she serves up exquisite plates from her kitchen at Ms. Chi Cafe, it's clear - this chef is more than just AF. She’s the future of global culinary excellence.
Hungry for more culinary tales and treats? Stay tuned to Chef AF. And remember, the next dish could be the best dish! Don't forget to try out Chef Shirley’s Scallion Pancakes.
Chef AF Rating | Brooke Williamson
The Chef AF Rating System is tracking the best food artisans worldwide based on consumer sentiment. We feature Top Chef Winner Brooke Williamson, Co-Chef & Co-Owner of Playa Provisions.