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  • Hot Pot Chicken please! I know everyone raves about the lobster but since I don't really eat seafood, I thought I'd give this seafood restaurant a non-seafood review. I will say that I first came here because my uncle raved about their lobster, and if this place can get my suburban, Chinese foodie uncle to leave the burbs and come into the city, it's worth a try. He also raved about their hot pot chicken and he was right! I quickly became addicted and it's now a dish I crave often. It's not hot pot, like the big pot of soup that you boil meat and veg in at the table. This hot pot chicken is crispy and coated in a soy glaze and served in a hot clay or metal pot. The first time I had it it was clay but recently I noticed it was metal. I love it because the chicken is crispy but it's not battered. You get big chucks of quality chicken meat that's been dry fried and then coated in a glaze with green onions and ginger, a classic combo. Chinese restaurants have all sorts of ways of using not so great meat, so when I say quality, I mean I can taste that the meat is fresh and isn't marinaded with loads of rice wine, cornstarch, and tenderizers. A pot of chicken, a plate of snow pea shoots, and rice is all I need to be completely happy but the portions are family style so you may want to share that. And if you've never had snow pea shoots you should definitely give it a try. It tastes like snow peas but without the roughage. It's just the leaves and stems of a snow pea plant. The greens should be picked before the snow peas grow so they're tender and delicious! The only thing that I don't like is they do the standard over charge for veg that most Chinese restaurants do because they know a meal isn't complete without a veg for most Chinese people. A plate of stir fried greens with garlic, while delicious shouldn't be $13,95, the same price as the chicken? Well maybe for snow pea shoots it's worth it...
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