One highlight of any visit to the vibrant city of Hong Kong is dim
sum. Available at a huge range of places, from tiny no-frills diners to
luxurious four-star restaurants, this traditional brunch is dished up
from carts by often-harried servers. The seemingly endless parade
of treats often includes deep-fried spring rolls, shrimp dumplings
and pork buns, served with ever-present pots of jasmine tea.
At night, frenetic Hong Kong truly comes into its own.
The multimedia Symphony of Lights illuminates 44 skyscrapers
with laser beams and colored lights each evening at 8 p.m. Boats of
every description ply the scenic harbor to give visitors a front-row
seat at the show.
For food lovers who would rather be inside one of the towering
skyscrapers than observing them from below, an astonishing
number of penthouse restaurants offer trendy ambience combined
with top-notch cuisine—Hong Kong, after all, is a sought-after
stop for many aspiring international chefs. Few things look quite as
good on a resumé as a stint at one of the city’s luxury hotels.
What many people don’t realize is that Hong Kong comprises
more than 200 islands, and many of those offshore bits of land offer
surprisingly serene respites from the hectic city. On Lantau Island,
the big attraction—literally—is the enormous bronze Tian Tan
Buddha. Car-free Cheung Chau Island, meanwhile, attracts cyclists
and hikers, who drop into waterfront restaurants at the end of their
active day for mouthwateringly fresh fish.
With the Food & Wine recipe below, American travelers can
bring home the tastes of Southeast Asia.
Congee with Chicken and Peanuts (Hong Kong)
A Chinese rice porridge traditionally eaten for breakfast, this dish
also makes a soothing dinner (photo above).
ACTIVE TIME: 15min TOTAL TIME: 1hr 15min SERVES: 4 to 6
INGREDIENTS:
• 5 cups chicken stock or low-sodium broth
• 4 cups water
• 1 cup short-grain rice, rinsed
• 2 cups chopped roasted chicken (1/2 pound)
• Salt
• Soy sauce, Asian sesame oil, thinly sliced scallions, chopped cilantro,
finely chopped chilies, and finely chopped roasted unsalted peanuts,
for serving.
DIRECTIONS:
1. In a large saucepan, combine the stock and water and bring to a boil.
Stir in the rice and simmer over low heat, stirring often, until very thick,
about 1 hour.
2. Stir the chicken into the congee and season with salt. Simmer until the
chicken is heated through. Ladle into bowls and serve piping hot, with all
the condiments and toppings.
