Chef Lucas Sin is bringing Hong Kong favorites to Americans in his New York City restaurants, and bringing a new perspective on American Chinese food to the table. Beyond the menu, Chef Lucas is part of a broader cultural conversation around what sustainability means today, and what it should mean for future generations of chefs, restaurant owners, and diners.
As our featured chef in our latest episode of Changing Courses, we had the chance to watch him create a Hong Kong favorite for breakfast and brunch, Dou Jiang, Soy Milk, using Perfect Day milk. Learn how to make this simple, flavorful dish below.
Serving Size: 1
Time To Prep: 5 min
Time To Cook: 10 min
For the Milk:
1 cup soy milk
½ Tbsp rice vinegar
½ Tbsp black vinegar
1 Tbsp light soy sauce or white soy sauce
1 tsp sesame oil
½ Tbsp chili oil
For the Garnish:
You tiao, fresh or frozen and toasted, cut into ½” slices,
Scallion greens, sliced thinly
Dried shrimp, toasted and minced
Pickled mustard stem (zha cai 榨菜), minced
Dried radish (cai pu 菜脯), minced
- In a small pot, warm soy milk and Perfect day milk until just boiling, whisking to prevent burning. In a serving bowl, combine rice vinegar and black vinegar. Once the milk is boiling, pour the hot milk over the vinegar mixture. Let stand for 1 minute as small curds begin to form.
- Season over the top with soy sauce and sesame. Garnish with youtiao, scallions, shrimp, mustard stems, radish, and chili oil. Serve warm.
The garnishes are absolutely up to personal preference.
We’d love to hear your thoughts!
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