Chinese dining is upscale at P.F. Chang's China Bistro, where patrons enjoy sophisticated food served by a stylish staff.
The marriage of Chinese and American elements blend further in the restaurant's energetic surroundings. A Chinese mural above the lively bar and a few Chinese statues grab patrons' attention -- but it is American pop music that plays in the background.
Meanwhile, back in the kitchen, chef Christian Mayrhofer -- a native of Austria who grew up near Salzburg -- leads the culinary staff. "It's got the basic ambience, but not that old, stuffy Asian feeling," says Mayrhofer, referring to the quiet environment at traditional Asian restaurants.
Ever since the original P.F. Chang's opened in Scottsdale, Ariz., in 1993, the restaurant has been a magnet for young professionals and has attracted legions of others who have become regulars. The chain has more than 100 restaurants in 32 states; the most recent expansion was in the Northeast.
Pennsylvania has two locations: the Pittsburgh-area restaurant, which opened at The Waterfront three years ago, and Glen Mills in eastern Pennsylvania. Mayrhofer is co-proprietor of the Pittsburgh P.F. Chang's, along with two other men.
Mayrhofer says the lively atmosphere along with the signature recipes and a wine list with more than 50 selections have made P.F. Chang's a success. The restaurant aims for healthful dishes, he says -- fresh ingredients are brought in daily -- and recipes usually have a modern twist.
"You won't find a lot of sauces on our plates because we use them sparingly," says Mayrhofer, 36, of McCandless. "We concentrate on the protein, supplemented by a vegetable."
P.F. Chang's offers an extra dose of protein and high-quality carbohydrates on its specialty Training Table menu, designed for athletes and people involved in heavy exercise programs, such as marathon training. Mayrhofer says the Pittsburgh Steelers regularly order from this menu, which includes items such as steamed salmon, Cantonese scallops and mango chicken.
Another specialty menu features dishes that contain no gluten, which benefits people with allergies or intolerances to gluten. Ginger Chicken with Broccoli, which Mayrhofer shared with Cooking Class, appears both on the gluten-free and Training Table menus.
Chang's spicy chicken is a best seller from the main menu, along with crispy honey chicken, Mongolian beef, orange peel shrimp and others. Chang's chicken in soothing lettuce wraps is a favorite appetizer, Mayrhofer says. In November, he will add a few items to the main menu, including a wild Alaskan sockeye salmon dish and a Sichuan pork offering.
Mayrhofer, who worked for Hilton International for many years and lived in many cities around the world, fell in love with Asian cuisine after spending time in Malaysia and Singapore, he says. When he began working for P.F. Chang's in 2001, the East-West blend seemed like a perfect fit.
Chef Christian Mayrhofer recommends using an instant-read meat thermometer when cooking poultry. The internal temperature of the breast should reach at least 165 degrees. In this dish, the chicken absorbs the flavor of ginger and other seasonings. If necessary, use a nonstick saute pan instead of a wok, but the cooking time will vary.
Ginger Chicken with Broccoli
- For the chicken and marinade:
- 2 large eggs
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon salt
- 16 ounces boneless, skinless chicken breast, cut into thin slices
For the cooking sauce and vegetables:
- Canola or soybean oil, for seasoning wok and stir-frying
- 5 1/2 cups chicken stock, divided
- 1/2 pound broccoli, broken into 2- to 3-inch florets
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced green onions
- 1 teaspoon minced fresh garlic
- 1/2 cup wheat-free soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 2 teaspoons oyster sauce
- 1 tablespoon cornstarch, more if needed
- 1 to 2 tablespoons cold water, as needed
- 1 teaspoon dark sesame oil
- Steamed white rice, brown rice or hot cooked noodles
To prepare the chicken and marinade: Combine the eggs, cornstarch, oil, white pepper and salt. Place the chicken in a bowl and pour the marinade over it. Place plastic wrap on top of the bowl, put it into the refrigerator and let the chicken marinate for at least 3 hours.
To prepare the cooking sauce: In a wok lightly rubbed with canola or soybean soil, place 5 cups chicken stock. Bring to a boil, then reduce the heat to a simmer.
Carefully place the undrained marinated chicken into the simmering liquid, and carefully separate the slices, using a pair of chopsticks, so they cook evenly. Cook the chicken about 2/3 of the way, for 2 to 3 minutes. Remove the chicken from the liquid and drain; set aside.
Cook the broccoli until it is tender-crisp, either in the wok with the remaining chicken stock or using a bamboo or metal steamer. When it is tender, drain the broccoli and assemble it in a ring around the edges of a serving plate. Keep the plate warm while you cook the rest of the dish.
Drain the liquid from the wok, clean the wok thoroughly, then add 2 to 3 tablespoons canola oil and heat. Add the ginger, green onions and garlic and stir-fry over medium heat until the vegetables release their flavors and aromas, for 5 to 8 seconds. Add 1/2 cup chicken stock, the wheat-free soy sauce, rice vinegar, sugar and oyster sauce. Bring to a simmer.
Return the partially cooked chicken to the wok and stir-fry until tender and cooked through, for 2 to 3 minutes. Dissolve the cornstarch in the cold water. While the sauce in the wok simmers, stir in half of the cornstarch mixture to thicken. Add more cornstarch mixture as needed, until the sauce coats the back of a spoon. Taste the sauce and adjust the seasonings, if necessary.
Drizzle the dark sesame oil over the mixture in the wok. Pour the contents into the center of the broccoli ring. Serve with steamed white rice, brown rice or noodles.
Makes 1 to 2 generous servings.
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