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America’s Next
Generation of Chinese Cuisine
Rooted in Tradition

Chef Angelo Sosa
Chef Angelo Sosa

Ginger Lacquered Veal Cheeks with Sour Apple Salad
Chef Angelo Sosa, formerly of Yumcha - New York, NY
Adapted by

Yield: 12 Servings


    Ginger Lacquer:
  • 5 ounces ginger
  • 5 ounces sugar
  • 3 ounces rice vinegar
  • 4½ ounces water

  • 4 quarts water
  • 2 pineapples, cut into large chunks with rind
  • 2 quarts soy sauce
  • 9 ounces ginger
  • 30 red Thai chilies
  • 4 stalks lemongrass
  • 14 ounces shallots, sliced
  • 20 pieces star anise
  • 14 pieces cassia*
  • 20 pounds veal cheeks

    *Cassia is the variety of cinnamon used in Chinese cooking.

    Sour Apple Salad:
  • 2 large green apples, cut into batons
  • Micro cilantro

  • 6 cups steamed white rice

For Ginger Lacquer:
In a small saucepan, combine ingredients and bring to a simmer. When reduced, strain the ginger and reserve lacquer for veal cheeks.

For Marinade:
Preheat oven to 350?F. Put veal cheeks in oven-safe cookware. Combine all marinade ingredients and pour over veal cheeks. Braise in oven for approximately 3 to 4 hours or until meat is fork tender. Pour off braising liquid into a large pot. Reduce braising liquid to 9 cups over medium-high heat. Combine 1½ parts ginger lacquer to 1 part reduced braising liquid. Glaze the veal cheeks with the lacquer.

To Assemble and Serve:
Fill serving bowls with a half cup of steamed rice. Place 4 cubes of veal on top. Drizzle with any extra ginger lacquer marinade. Garnish with green apple batons and micro cilantro.

Wine Pairing:
An aged white such as mersole, or a deep red such as pinot noir.



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  •    Published: June 2006
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