Add the watercress and cook until bright green, about 2 minutes..

1. large chicken thigh.2-inch piece of fresh ginger.

, sliced 1/2 inch thick, plus 1/2 cup celery leaves.short grain or sushi rice.Put the scallops and mushrooms in 2 small separate bowls and cover with water.

Let stand at room temperature overnight..In a small saucepan of boiling salted water, cook the corn kernels until just tender, about 2 minutes.

In a large saucepan, combine the chicken broth, corn cobs, chicken thigh, ginger and sliced celery and bring to a simmer.

Cover partially and simmer over low heat until the chicken is cooked through, 30 minutes.The night of December 30, 2017, I was abruptly faced with a circumstance that I hadn’t thought to prepare myself or my team for: how to save a life..

It was a busy Saturday night service during which we were simultaneously preparing for a tasting menu for 175 people the next day.We called our “all-in” around 11:30 p.m., but my sous chefs and I knew we needed a couple more hours of prep to feel properly prepared for the next day.

I was filling and rolling tang yuan (a traditional glutinous rice dumpling) with one of my cooks.My sous chef Eric Ehler was portioning 200 pieces of black cod and my other sous chef, Sean, was tying up a couple of pig heads to braise overnight.