1. Preheat your oven to 175°C / 345°F.
2. On a plate, mix together all the spices for the blackened chicken until well combined: salt, oregano, garam masala, garlic, cayenne pepper, curry powder, black pepper, and paprika.
3. Coat the chicken breast all over in the spice mixture so it is evenly covered. Place it on a baking tray and bake for 45 minutes.
4. Once baked, remove the chicken from the oven and let it cool completely. Then slice it into thin strips. You can also make it a day ahead and keep it in the fridge overnight.
5. While the chicken is in the oven, make the dressing. Mix the yogurt with onion powder, dried parsley, dried chives, dried dill, garlic powder, salt, and pepper. Set aside until ready to use.
6. Chop the romaine lettuce and wash it well. Slice the cucumber, cut the bell pepper into small pieces, and slice the onion into thin strips. Drain the corn well.
7. Cut the tortilla wraps into small squares and toss them with a little olive oil, smoked paprika powder, and garlic powder. Fry them in a pan until golden and crispy.
8. Add the romaine lettuce, cucumber, bell pepper, corn, and onion to a large salad bowl. Pour over the ranch dressing and toss everything together well. Add the crispy tortilla chips and gently mix again.
9. Slice the cooled chicken breast into thin strips and spread it over the salad. Finish with flaky salt and a squeeze of fresh lime juice.

1. Peel the carrots, trim the ends, and slice. Cut the roots off the onions and halve them. Separate the white and green parts of the leek. Wash the green part thoroughly and cut it into large pieces. Halve the lemon. Peel the garlic cloves. Pat the chicken thighs dry with paper towels.
2. Heat a large pot over medium heat (no oil). Place the onion halves cut side down and let them brown. Then add the carrots, leek, lemon, herbs, peppercorns, and chicken thighs. Pour in 3 liters of cold water.
3. Slowly bring the pot to a gentle simmer, do not let it boil. Skim off any foam with a spoon. Let it cook uncovered on the lowest heat for 4 to 8 hours, making sure it stays at a gentle simmer. Skim off any foam occasionally and add cold water if too much evaporates.
4. In the meantime, prepare the chive oil and store it in the fridge until needed.
5. Once the broth is done, remove it from the heat. Take out the chicken thighs, let them cool, and then shred the meat from the bones and set it aside for later. Remove the vegetables with a slotted spoon. Strain the broth first through a fine mesh strainer and then through cheesecloth for a clear result.

If you’d like to turn your broth into a clarified consommé, follow the next steps. If not, jump to the section “Simple Version.”

Consommé Version

1. Let the broth cool slightly so it’s warm but not hot. In a bowl, whisk 4 egg whites just until frothy. Stir them into the broth. Let everything sit over medium heat for about 15–20 minutes, do not boil, or the egg whites will curdle.Over time, a layer of egg whites will form and trap any remaining fat or cloudiness. Gently remove this layer and strain the broth again: first through a fine mesh strainer, then through cheesecloth. The result: a crystal-clear consommé.
2. Reheat the consommé and season with salt (about 5–7g per liter). Keep it hot.
3. Slice the white part of the leek into rings and wash well. Slice the asparagus into chunks or thin rounds. Finely slice the green part of the scallions for topping.Optional extra step for curly scallion strips: Slice the tube lengthwise and open it up. Place the inside facing up and gently scrape off the slimy layer with a knife. Slice into thin strips and store in a bowl of ice water until serving.
4. Boil two small pots of salted water. In one, cook the noodles al dente. In the other, blanch the leeks first, then asparagus, and finally the peas. Place each component in a small bowl and set aside.
5. To serve, layer noodles, vegetables, and shredded chicken into serving bowls and pour hot consommé over. Top with freshly ground black pepper, fresh dill, chives, scallions, lemon slices, a squeeze of lemon juice, and a drizzle of chive oil.

Simple Version

1. Reheat the broth and season with salt (5–7g per liter). Keep it hot.
2. Slice the leek into rings and rinse thoroughly. Cut the asparagus into chunks or thin slices. Finely slice the green part of the scallions for topping.
3. Bring a small pot of salted water to a boil and cook the noodles al dente.
4. Add the leeks to the broth and simmer until soft. Then add asparagus and peas, cooking for another 5 minutes. Finally, stir in the shredded chicken and cooked noodles. Simmer everything for 1–2 minutes until heated through.
5. Adjust seasoning with salt, pepper, and lemon juice. Serve hot in deep bowls, topped with fresh dill, chives, scallions, lemon slices, and chive oil.

1. Rinse the jasmine rice thoroughly until the water runs clear. Add it to a pot with coconut milk and water, then cook until tender.
2. In a bowl, mix peanut butter, soy sauce, sesame oil, honey, lime juice, coconut milk, and water. Press in a garlic clove, season with chili powder, stir well, and set aside.
3. In another small bowl, mix soy sauce, passionfruit purée, brown sugar, finely chopped ginger, finely chopped half of a fresh chili, and a pressed garlic clove. Set aside.
4. Finely chop the parsley and cilantro leaves. Cut open a fresh passionfruit and scoop the pulp, including seeds, into a shallow dish. Mix with lime juice, a pressed garlic clove, the remaining finely chopped chili, olive oil, salt, and pepper. Set aside.
5. Slice the white cabbage and red onion into very thin strips. Use a vegetable peeler to create wide cucumber ribbons.
6. Preheat the oven to 175°C / 350°F. Heat avocado oil in a large pan and sear the chicken breasts on all sides until golden brown. Reduce the heat, add a tablespoon of butter, and continuously spoon the melted butter over the chicken to keep it juicy. Cook until the internal temperature reaches around 70°C / 160°F. Transfer the chicken to a plate and place it in the oven until it reaches 76°C / 170°F.
7. Discard excess fat from the pan, then pour in the prepared glaze. Remove the chicken from the oven, slice it into strips, and toss it in the glaze until fully coated.
8. Divide the coconut rice into two bowls, top with the glazed chicken and fresh veggies. Finish with satay sauce and passionfruit gremolata. For extra flavor, garnish with chopped peanuts, fresh cilantro, sliced chili, and a lime wedge.

1. Start by preparing the chili lime garlic naan according to this recipe, up to Step 4. Once 40 minutes of resting time have passed, proceed with Step 2 of this recipe.
2. Finely dice the onions and tomatoes, keeping them separate.
3. Coat the chicken in turmeric (gloves recommended, as turmeric stains easily). Heat avocado oil in a large pan and sear the chicken on both sides. It doesn’t need to be fully cooked yet, as it will finish simmering in the sauce. Remove from the pan and set aside.
4. In the remaining oil, add ground cinnamon, cardamom, black pepper, and ground cloves. Toast briefly until fragrant. Add the diced onions and a bay leaf, season generously with salt, and let them soften. Meanwhile, peel and finely chop the ginger and garlic, then add them to the pan. Let everything cook down gently.
5. Once softened, add coriander powder, chili powder, and cayenne pepper, toasting briefly. Stir in tomato paste and diced tomatoes, then pour in vegetable broth. Cover with a lid and let it simmer until the tomatoes break down. Transfer everything to a blender and blend until smooth. Keep the mixture in the blender while reheating the pan.
6. Continue preparing the naan from Step 5 to Step 6, allowing the dough to rest for another 10-15 minutes.
7. Heat more avocado oil in the pan and toast ground cumin and mustard seeds until they start popping. Add pressed garlic, turmeric, and garam masala, stirring until fragrant. Pour in the coconut milk and mix well. Then, return the blended tomato mixture to the pan, stirring until combined. Add the seared chicken, cover with a lid, and bring to a simmer.
8. Once simmering, remove the lid and stir in more garam masala and a splash of lime juice. Optionally, add a tablespoon of butter for extra richness. Let everything simmer over medium heat for another 20 minutes until the chicken is fully cooked.
9. While the dish simmers, complete the naan recipe from Step 7 onward, so it’s freshly served.
10. Remove the pan from the heat and top the chicken with yogurt, passionfruit purée, and fresh cilantro. Serve with warm naan and enjoy!

1. Prepare the passionfruit chutney first. Add passionfruit purée, lime juice, two pressed garlic cloves, olive oil, half a finely chopped onion, finely chopped ginger, white sugar, half a chopped fresh chili, salt, and sesame oil to a small pot. Stir well and let it simmer over medium heat for about 10-15 minutes, until thickened.
2. While the chutney simmers, make the slaw. Thinly slice the white cabbage, slice the scallions, and finely chop the parsley. Add everything to a large salad bowl and mix with yogurt, lime juice, salt, and pepper.
3. Prepare the coating for the chicken. Set up three shallow bowls: Fill one with flour, crack an egg into the second and whisk with some ground pepper, and mix breadcrumbs, panko, and salt in the third. Place the chicken breasts between two layers of plastic wrap and pound them thin. Dredge each piece in flour, dip in the egg, and coat well with the panko mixture, pressing firmly so the breading sticks. Set aside on a plate.
4. Before frying the chicken, toast the brioche. Spread a thin layer of butter on one side of each brioche slice and toast in a pan until golden and crispy on both sides. Remove from the pan and set aside.
5. Heat about a finger’s depth of oil in the same pan to 180°C / 356°F. Fry the breaded chicken fillets for 3-4 minutes per side until golden brown and crispy. Transfer to a wire rack to drain excess oil.
6. Assemble the sandwiches. Spread the prepared slaw onto two slices of toasted brioche.
7. Pour the passionfruit chutney into a shallow bowl. Dip the crispy fried chicken fillets in the chutney, coating both sides completely, then place them on top of the slaw. Finish with the second slice of brioche. Cut the sandwiches in half and enjoy!

1. First, we’ll prepare the slaw. Slice the red and white cabbage into thin strips, wash them thoroughly, dry them, and put them in a salad bowl. Place the frozen edamame in a heatproof bowl and pour boiling water over them. Let them sit for 5 minutes. In the meantime, slice the spring onions into thin rings and pick the cilantro leaves off the stems, chopping them finely. Add both to the cabbage. Drain the edamame and add them to the slaw as well. Mix everything well and set it aside.
2. Next, grab a small bowl to prepare the dressing for the salad. Mix rice vinegar, honey, soy sauce, lime juice, sesame seeds, garlic powder, and ginger powder. Don’t pour the dressing over the slaw just yet—set it aside for now.
3. Now, let’s make the peanut coconut sauce. Peel and grate the garlic and ginger, then sauté them in some sesame oil in a small pot. Add the following ingredients: soy sauce, rice vinegar, honey, sweet & sour sauce, lime juice, fish sauce, chili, and coconut milk. Stir everything well. If the sauce is too thick, just thin it out with a little water. Keep it warm on very low heat with the lid on.
4. Set up a breading station with flour, egg, and a mix of panko and breadcrumbs. Coat the chicken in flour, shake off the excess, then dip it in the egg, making sure it’s well-covered. Finally, press it into the panko and breadcrumb mixture, ensuring the breading sticks well on all sides. Fry the chicken in a large pan with a bit of clarified butter over medium heat until crispy and cooked through. Slice the chicken into strips.
5. Pour the dressing over the slaw and mix everything well. Distribute the salad onto deep plates, then drizzle the peanut coconut sauce over it. Finally, place the crispy chicken strips on top of the sauce. Optionally, garnish with sesame seeds and spring onions.

1. Sesame Sauce: First, toast the white sesame seeds in a small pan until they turn golden brown, without adding any oil. Transfer the toasted sesame seeds to a mortar and grind them to a semi-coarse consistency. Then, place the sesame in a medium-sized bowl and mix it with tahini, rice vinegar, soy sauce, mirin, salt, mayonnaise, sesame oil, water, and a grated clove of garlic to create a creamy sauce. Pour the sauce into a squeeze bottle and refrigerate.
2. Tonkatsu Sauce: In a small pot, mix together tomato paste, honey, sugar, apple cider vinegar, water, and salt, and gently heat the mixture. Meanwhile, cut the dried plums into small pieces and add them to the pot. Peel the apple, cut a quarter of it into small pieces, and add it to the pot along with the other ingredients. Peel the ginger and garlic clove, grate them into the pot, and stir well. Finally, add soy sauce, Worcestershire sauce, hoisin sauce, brown sugar, and mirin. Heat the mixture for a few minutes and bring it to a brief boil until the sugar dissolves and the apple softens. If your sauce it still too thick, add gradually more water until it reaches your desired consistency. Use a hand blender to puree the sauce until smooth, and if needed, strain it through a fine mesh strainer. Pour the sauce into a squeeze bottle and refrigerate.
3. Chicken Schnitzel: If you bought whole chicken breasts, cut them horizontally using a butterfly cut so that you end up with two teardrop-shaped pieces. Place each piece between two layers of plastic wrap and gently and evenly flatten them with a meat tenderizer. Repeat this process with each piece of chicken and set them aside on a plate. Prepare the breading station using three shallow bowls. In the first bowl, place the flour; in the second bowl, beat the eggs; and in the third bowl, mix the breadcrumbs with panko. Dredge each chicken piece in flour, making sure it’s fully coated, then shake off the excess and dip it in the beaten egg, coating both sides. Finally, press the chicken into the breadcrumb-panko mixture, ensuring it’s well-covered on all sides. Set the breaded chicken pieces aside on a plate.
4. Rice: Cook the rice according to the package instructions. If you don’t have the instructions, rinse the rice in a medium-sized pot until the water runs clear. Drain the water, then add fresh water in a 1.5:1 ratio to the rice (so, for this recipe, use 420g of water for 280g of rice after rinsing). Place the pot on the stove over high heat and cover with a lid. Once the water comes to a boil, reduce the heat to the lowest setting. Let the rice cook with the lid on for about 15 minutes. The rice is done when you see small, even holes forming between the grains. Leave the pot on the turned-off stove with the lid on.
5. While the rice is cooking, heat a large pan for the schnitzel. Add clarified butter or another high-heat oil to the pan and fry the chicken on both sides over medium heat until golden brown. Place the fried schnitzel on paper towels to drain.
6. While the chicken is frying, slice the onions for the Tsuyu sauce. Halve the onions and then cut them into thin strips.
7. Napa Cabbage: While the chicken is frying, quarter the napa cabbage and slice two quarters into thin strips. Wash them under cold water and spin them dry. Set the cabbage aside. If you’d like to add a special touch, you can drizzle 1-2 tablespoons of my Chinese Holy Trinity Oil over the cabbage and massage it in.
8. Tsuyu Sauce: Once the chicken is done frying, remove the remaining fat from the pan and place it back on the stove. Add soy sauce, mirin, sugar, dashi powder, and water to the pan and bring it to a quick boil. Then, add the onions and let it simmer for 5-7 minutes until the onions are soft but still slightly firm.
9. Once the Tsuyu sauce is ready, you can start plating. Take four bowls. First, add the rice, then drizzle 1-2 tablespoons of Tsuyu sauce and some onions over the rice. Next, add a handful of napa cabbage on top, and drizzle the sesame sauce over it in a zigzag pattern. Slice the schnitzel into thin strips and place it on top of the cabbage. Finally, drizzle the remaining Tsuyu sauce and onions over the chicken, and finish with a zigzag of Tonkatsu sauce. Optional: garnish with fresh scallions.

PREPARATIONS

• Here is the recipe for the lemongrass oil. You’ll need about 1/4 of the amount for this recipe.
• Here is the recipe for the vegetable stock. You’ll need one liter of it for this soup but do not add salt.
• Here is the recipe for the Chinese Five Spice. You’ll need about half of it for this recipe.

INSTRUCTIONS

1. Rinse the chicken thighs and pat dry with paper towels. Set aside.
2. For the marinade, peel the garlic cloves and ginger and grate them into a shallow dish. Add Five Spice Seasoning, pepper, honey, rice vinegar, sesame oil, lemongrass oil, lemon juice, and dark soy sauce. Mix well.
3. Rub the chicken thighs with the marinade on all sides. Refrigerate for 30 minutes.
4. Meanwhile, prepare the broth. Quarter the onion, peel and halve the garlic clove, and slice the ginger with the skin on. Set aside. In a medium pot, roast star anise, cinnamon stick, cardamom capsule, coriander seeds, and dried cloves on medium heat for 1-2 minutes until fragrant. Add a bit of sesame oil and lemongrass oil, then add the onion, garlic, and ginger. Fry for about 5 minutes. Add the vegetable broth and simmer with the lid on for 30 minutes.
5. Meanwhile slice the king oyster mushrooms lengthwise into thick slices and place them on a baking sheet lined with parchment paper. Drizzle with lemongrass oil and soy sauce, then roast in the oven at 250°C / 480°F for 20 minutes.
6. Strain the broth through a fine mesh strainer and toss the spices. Pour the broth back into the pot and keep it warm on low heat and add soy sauce, rice vinegar and fish sauce.
7. Remove the mushrooms from the oven and set aside. Place the chicken in a small baking dish, skin side up, and add 2 tbsp of the broth to the remaining marinade. Spread the marinade on the chicken and roast in the oven at 200°C for 35 minutes.
8. Prepare the toppings. Break off the bok choy leaves from the stem, wash, and halve lengthwise. Coarsely chop the cilantro, slice the fresh chili into rings, and cut the green part of the scallions into thin strips.
9. Bring a small pot of water to a boil. Cook the glass noodles for 5 minutes until soft. Drain and set aside.
10. Get the chicken out of the oven and let rest for about 5 minutes. Slice into bite-sized strips and set aside.
11. To serve, place the glass noodles in deep bowls, pour the broth over them, add bok choy, and place the king oyster mushrooms on top. Finish with the chicken and garnish with cilantro, scallions, and fresh chili as desired.

• Cut the red cabbage into eighths and finely shred or slice one eighth. Place it in a medium-sized bowl and marinate with rice vinegar, sesame oil, and salt. Set aside.
• Detach 4 leaves from the head of lettuce and wash thoroughly. Pat dry and set aside.
• Halve the chicken breast lengthwise, then cut each half again crosswise. Place each piece between two layers of plastic wrap and pound to about 0.5 cm / 0.2″ thickness using a meat mallet. Lay the flattened meat on a plate.
• Set up a breading station with three shallow dishes or bowls. Fill the first dish with 1.5 heaped tablespoons of wheat flour, crack an egg into the second dish and whisk it. In the third dish, mix together 3 heaped tablespoons each of panko and breadcrumbs. Coat each piece of chicken first in flour, shaking off excess, then dip in the egg, and finally, press into the breadcrumb mixture, ensuring it’s well coated on all sides. Place the breaded pieces side by side on a plate.
• Heat clarified butter in a large frying pan and fry the breaded chicken pieces on both sides until crispy, about 3 minutes per side or until cooked through. Let the meat drain on kitchen paper.
• Place half of the slices of bread flat on a clean work surface, then place a lettuce leaf on each. Top each with a piece of cooked chicken, followed by a zigzag pattern of Kewpie mayo and Tonkatsu sauce. Add about 2 tablespoons of red cabbage salad on top of the sauces. Finally, top the sandwiches with another slice of bread. If desired, trim the edges all around and cut the sandwiches in half in the middle with a sharp knife.

1. In a tall glass jar, add drained tuna and the following ingredients: 1 tbsp capers, 2 anchovies, 3 tbsp mayonnaise, the juice of half a lemon, 4 tbsp olive oil, and 1 tsp Dijon mustard. Then, use an immersion blender to puree everything into a creamy mixture. Season with salt to taste.
2. On a large plate, arrange the grilled chicken breast slices overlapping. Spread the tuna cream over the chicken slices, making sure some of the meat is still visible at the edges. Top with 1 tsp capers, grind fresh pepper over it, and place a handful of washed arugula in the center. Best served immediately or stored in the refrigerator until ready to eat.