Photo of previous iteration with confit duck by Tim Ebner
Photo of previous iteration with confit duck by Tim Ebner

The Dish: Poached Chicken Scallion Waffle

Where to Get It: Weekend brunch at Kyirisan, 1924 8th St, NW; 202-525-2383;

Price: $12

What It Is: Look for this dish under the “adventures” section of Kyirisan’s brunch menu. That’s because the poached chicken scallion waffle is a surprise at each bite. Chef Tim Ma takes a traditional scallion pancake and somehow transforms it into a waffle that’s stuffed with cream cheese and topped with pieces of chicken. Previous iterations of the dish have used confit duck instead.

How it Tastes: The scallion waffle goes a step further than its Chinese pancake cousin. Ma fills it with cream cheese, giving it a light and airy texture, as if you’re biting into a freshly boiled bagel. The waffle is topped with melt-in-your-mouth strips of chicken. Then it’s boosted by the addition of a savory syrup of black vinegar, chilies, soy, ginger, and garlic.

Why It Helps: Stumble in silly because this dish will enliven and elevate your senses after a long night of drinking. Ma is the master of the waffle iron. His creation has a slightly creamy, salty, and tangy flavor that’s sure to fill you up. Pair it with a “hair of the dog” adult mimosa—orange juice, vodka, and triple sec—and you’ll be back on your feet in no time.