Cooking the Books – Momofuku Brick Chicken

The Momofuku cooking equation is simple. FATS = FLAVOUR

In March 2010, a group of us came together and cooked a #momofukurage dinner. Rage because we felt “cheated” that all tickets to the David Chang’s dinner during the Melbourne Food and Wine festival (2010) was sold out within minutes of release. Are you serious? Are you freaking serious? The twitterverse was in rage and so we decided to have a Momofuku pot luck dinner party where we each picked a dish from the cookbook and cook it.



Most of the dishes that evening was pork and more pork. I made chicken wings. This is not just any plain old chicken wings. Chicken wings need to be confit and then blah ablha and then finish off with blah. And I thought picking the chicken wings was easy. But hardly anything in this book is easy. It requires effort. And from effort, skills are picked up. It makes you think before action.

I can’t find the photos of the finished chicken wings. Damn… where is it? You can read about the party here and here. This photo was taken at home before heading off to Anna’s place to cook the rest of the chicken.

Momofuku chicken wings

Momofuku chicken wings

So fast forward 2011. I can’t remember what was said on twitter again and there was a suggestion that Momofuku should be the next theme for Cooking the Books. I decided to do chicken again. It requires chicken deboning skills that I have none. And it also requires the use of Transglutaminases which is also known as ‘Meat Glue‘. I do have meat glue from previous experimentation. Besides the deboning of the chicken and making it into a brick, the rest of the steps seems fairly simple but me being me, of course, I missed out something.

Prep chicken

Prep chicken

Overnight in the refrigerator. I was really happy to see that the ‘glueing’ works but then when I started to brown it, bits were falling apart and I was really disappointed and thought that the dish was a failure. My supportive Mister said that it was ok and that I carried on with it. I still had to finish it off at the Cooking School.

Brick chicken uncooked

Brick chicken uncooked

Heat up the oil and brown the chicken skin on both sides. And then place it into the oven at 2o0C for about 20mins or until the oven temperature is at ___ Down at the Cooking School (thanks to Kat for organising the space again). Mister helped in finishing off the dish. Loads of butter is one of the key factors of making this dish tastes good. Chuck this into the oil that you cooked the chicken in. Add the garlic and thyme. Allow the flavour to infuse into the oil and then use a big spoon to nase the brick chicken.


Allow it to cool down slightly before cutting into slices. This is my attempt at Momofuku’s brick chicken.


We laid out all the food on the table. There was just enough room left for our plates and drinks. Get ready to feast!

I hua and Aaron made a few dishes. What a champion!

Momofuku Ramen


Roasted rice cakes


Pork Belly Ssam with Mustard Seed Sauce

Kat made 2 lovely dishes. One of them was the Marinated Skirt Steak Ssam with Red Kimchi Puree and Ginger Spring Onion Sauce.


Brussel Sprouts with Kimchi Puree and Bacon


Lovely Agnes made the infamous Momofuku Pork buns.


April made delicious Pork Sausage, Lemongrass Ssam, Grilled with Daikon, Carrot, Herbs and Fish Sauce Vinaigrette.


Thanh made Pan-Roasted Dry-Aged Rib-Eye. I did at one point feel like chewing on the bone but had to restrict myself.


And then it was time for dessert. Both Shelli and Cherrie made a tremendous and applauded effort for making 2 desserts.

The first was a Cereal Milk with Avocado Puree, Chocolate-Hazelnut Thing & Caramelised Cornflakes. Most of us were very confused with the avocado. It just tasted so weird with the rest of the dish. But without it, it was thumbs up!


The second dessert was Fried Apple Pie with Cinnamon Dust, Miso Butterscotch & Soured Cream Ice Cream. I was not used to the miso butterscotch in the beginning but began to appreciate and understood it after the second mouthful. Just think about salted caramel and why it works. Still weird but can appreciate it’s ingenuity.


It was definitely a hard cookbook to cook from but very worth the effort. I am sure we all picked up skills from it and gave us a glimpse into the mind of David Chang.

Thanks everyone for the much funness~! And stay tune for our next Cooking the Books challenge!