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Cooking Class | Peter Som

The fashion designer shares an easy recipe inspired by his mom.

Hi, I‘m Peter Som, and I‘m going to be making my citrus five-spice roast chicken. We‘re in the West Village in my apartment, and we‘re in my kitchen, which everything in here is close at hand. And so when I‘m cooking, I put on my Broadway tunes, and it‘s almost like I‘m dancing around the kitchen. This chicken is based on my mom‘s five-spice roast chicken, which we ate all the time when I was a kid. I have taken my own spin on it. Chicken, cilantro, scallions, orange, lemon, garlic, kosher salt, light brown sugar, Chinese five-spice, black pepper, neutral oil, rice wine. So the first thing we‘re going to do is prep our chicken. What we‘re going to do is actually cut on both sides under the breast and unfold it like a book. And just press down and kind of flatten it out. That‘s it. We‘re done. How easy was that? Next, I‘m going to prepare my citrus. I‘m going to cut the lemon and the orange in thin slices. And then I‘ll get my garlic prepped. Just take the cloves, smash them a bit, and take them out of their skins. So my mom‘s original recipe didn‘t have garlic. So I decided when I was going to do my take on it, garlic had to be a part of this story. Sorry, Mom. I really started enjoying cooking when I started my fashion line, actually. It was a great way for me to come home after a long day of work and just relax. We‘re going to now toast the five-spice and the salt. So just let it go for a couple of minutes, and you‘ll start to smell the aroma. And that‘s when you know it‘s ready. So my mom growing up would make a huge jar of this. And she would keep it in the cupboard and use it anytime she needed it. Now, I‘m mixing the brown sugar with the five-spice and the salt. So next, we‘re going to layer our citrus and our garlic in the pan, followed by our scallions and our cilantro. We‘re going to take our grape seed oil and rub it all over the chicken, both sides, and then follow that with an even coat of the five-spice, salt and brown sugar mixture. And now it goes into the fridge for two to eight hours, until we‘re ready to put it in the oven. Cooking has become such a big part of my life, and actually a way for me to relax. I even read cookbooks before I go to bed. So our chicken‘s ready for the oven. All we have to do now is add a little salt and pepper on top, and into the oven it goes. [MUSIC PLAYING] So the way I store my recipes is actually in these binders. It‘s a combination of my recipes, family recipes. For me, this is the best way to keep them. So now we‘re just going to pour in some of the rice wine in here. And then we‘re going to tent it with foil to stop some of the browning. So we also have on the plate some of the fruit that was roasted with the chicken, as well as some of these scallions, some delicious garlic, which is nice and soft, and then, of course, you have to have some steamed jasmine rice. Mm. I love how I‘m just walking off-scene. Bye.

Cooking Class | Peter Som

By Meghal JanardanJanuary 27, 2021

The fashion designer shares an easy recipe inspired by his mom.

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