Chef: Stephanie Izard. Restaurant: Chens on Clark. Takeout Order: Chicken chow fun with noodles extra crispy and crabmeat wonton (what they call their crab Rangoon). What is great about Chens, and you must ask for the extra crispy, is they leave them folded in stacks and crisp the outside so you get the chewy soft noodle inside the crisp outside. Then you add some soy that mixes with the slightly goopy chicken sauce and dip the crab rangoon in it. I am very sad to have moved out of the delivery area of Chens. I somehow convinced them to drive out of their way to my Damen place, but they are not budging on the trip to the West Loop. [Takeout Treasures]
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