Oakland chef Kim Alter craves the Thai chicken dish Kao Mun Gai on a weekly basis. At Hawker Fare in San Francisco, chef James Syhabout pays homage to the recipe using modern techniques like poaching the chicken breast sous-vide. 

F&W Editors
December 30, 2014

Oakland chef Kim Alter craves the Thai chicken dish Kao Mun Gai on a weekly basis. At Hawker Fare in San Francisco, chef James Syhabout pays homage to the recipe using modern techniques like poaching the chicken breast sous-vide. "It seems simple but actually a lot of work, time and effort has gone into it," says Alter. Watch as this delicious, comforting dish is prepared. 

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