Jump To Recipe Jump To Video Chicken pot pie is one of those dishes that instantly warms both belly and soul. Rooted in centuries of comfort food tradition, it traces back to medieval meat pies in England and evolved through American kitchens into the creamy, veggie-packed version many of us grew up with. Allowing the fillings to cool down completely is crucial... Today’s pot pie is more than just leftover stew wrapped in pastry; it’s a beloved symbol of home cooking, often appearing during colder months when we crave something hearty and satisfying. Allow the pie to cool down slightly after baking to prevent this... My version keeps things rustic with a creamy chicken and veggie filling, cooked down in a cast iron skillet and sealed under a golden pie crust. But if you're feeling a little fancy (or portion-conscious), individual ramekins work beautifully too. You don’t even need to line the bottom, just spoon in the filling and drape the pastry on top. Either way, the result is a flaky, golden shell hiding a molten, savory interior that smells like a warm hug straight from the oven. Whether you grew up with frozen versions or this is your first attempt at pie-making, I hope this encourages you to make it from scratch. It’s not difficult, just some good ingredients, a little time, and your oven cranked to 220°C (425°F). The best part? That moment you break through the crust with your fork and steam escapes like a promise. Trust me, it’s worth the wait. Ingredients: (Make 1 ten inch pie) Chicken Stock Homemade , 500g Chicken Thigh Boneless Skinless, 4 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Yellow Onion Finely Sliced, 1 Carrots Finely Diced, 2 Leeks Thinly Sliced, 1 Garlic Finely Minced, 3 Cloves Unsalted Butter, 70g Unbleached All Purpose Flour, 40g Dried Thyme, 1/2 TSP Dried Tarragon, 1/2 TSP Frozen Peas, 125g Heavy Whipping Cream, 120g Pie Dough Homemade , 1 Recipe Egg Lightly Beaten, 1 Equipment: Cast Iron Skillet Oven Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Pie Dough " page for the recipe. Make Your Chicken Stock Use your homemade stock recipe. Feel free to toss in extra vegetable scraps for flavor. Bring to a boil, simmer for 8 to 10 minutes, then cover and steep another 8 to 10 minutes. Strain and discard the solids. Set the stock aside. Cook the Chicken Season the chicken thighs with salt, pepper, and mushroom powder. Rub to coat well. In a skillet over medium-high heat, heat up the oil. Sear the chicken until both sides are browned. The chicken doesn’t need to be fully cooked yet, just about ¾ done. Remove from heat and let rest. Once cool, coarsely dice. Prepare the Filling In the same skillet, reduce the heat to medium and add sliced onions. Season with a pinch of salt and pepper. Sauté until translucent. Deglaze with a splash of chicken stock and continue cooking until lightly caramelized. Add diced carrots, then stir in leeks and garlic. Cook until aromatic. Add butter and let it melt completely. Stir in the flour and mix until you don’t see any dry patches. Slowly pour in the rest of the chicken stock while stirring continuously. Add dried thyme and tarragon. Stir to combine. Pour in the cream and frozen peas. Mix well. Add the diced chicken along with any juices and stir everything together. Simmer gently until the mixture thickens to a creamy consistency. Taste and adjust seasoning as needed. Set aside to cool completely. Assemble the Pot Pie Preheat oven to 220°C / 425°F . Roll out half of your homemade pie dough to fit the base and sides of your skillet. Lightly grease the skillet with butter and line it with the dough. Don’t worry about perfection. Press gently to adhere. Trim off excess. Prick the bottom with a fork and freeze for 15 minutes. Spoon in the cooled filling. Roll out the second half of the dough and cover the filling. Crimp the edges to seal and cut a few slits on top for steam to escape. Freeze again for 15 to 30 minutes. Brush the top crust with egg wash. Bake the Pie Bake at 220°C / 425°F  for 30 minutes. Reduce oven to 180°C / 350°F  and continue baking another 30 minutes or until the crust is deeply golden and crisp. Let the pie rest for at least 20 to 30 minutes  before slicing so the filling can set. (I always struggle with this step, but trust me, patience pays off.) Optional: Use Ramekins You can skip the bottom crust for this version. Just fill greased ramekins with the cooled filling, top with pie dough, crimp, and bake the same way. Individual servings feel extra special, especially for guests or kids. The crust is flaky and crispy... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video I recently got a request over on TikTok: someone asked if I could make a chicken pie entirely from scratch. Naturally, I said yes. And while the filling is important, let’s be real, what really makes or breaks a pie is the crust. So before jumping into the full chicken pie recipe, I thought I’d dedicate a post just to the dough. This one’s close to my heart because it’s a simple, reliable base that works for both sweet and savory pies. Now, I know lard might sound a bit off-putting to some. But trust me when I say it’s a game-changer. Lard gives the crust that signature flaky texture you just can’t get with butter alone. If you’re not into it, sure, you can swap in vegetable shortening, but honestly, you’ll be missing out on flavor. Butter brings richness, but lard is the flake-maker. When combined, they create a crust that holds its shape beautifully while still melting in your mouth. It’s the best of both worlds. Historically, pie dough has been around for centuries; some say it dates back to ancient Egypt and Greece, though the crusts back then were more for sealing in meats than for eating. It wasn’t until European bakers refined the technique that we got the kind of buttery, flaky crusts we love today. And this version? It’s one of those classic formulas that never fails. Whether you’re baking a fruit galette or a hearty meat pie, this dough is your canvas. So give it a shot, and don’t be afraid to get your hands a little floury. Ingredients: (1 Recipe) Unbleached All Purpose Flour, 375g Sea Salt, 9g Granulated Sugar, 25g Lard, 113g Unsalted Butter Coarsely Diced, 227g Iced Water, 120g Apple Cider Vinegar, 5g Equipment: Food Processor Directions: Prep the dry ingredients In a large mixing bowl, combine the flour, salt, and sugar. Stir everything together until well distributed. Cut in the fats Add the lard and butter to the bowl. Use your fingers, a pastry cutter, or a food processor to work the fat into the flour. Pulse (if using a food processor) or mix by hand until the texture resembles damp sand. You should still see bits of butter—this helps make the crust flaky. There should still be visible bits of butter scattered throughout the dough. Bring the dough together Add the iced water and vinegar. Gently mix just until the dough starts forming. Avoid overworking—stop once it comes together. If it feels too wet, chill it for 30 minutes before handling again. Chill and store Divide the dough into 2 equal portions. Wrap each piece tightly with cling film and chill overnight. Use the dough within 2–3 days or freeze for up to a month. Chicken Pot Pie... Blueberry Galette... Recipe Video:

Jump To Recipe Jump To Video Every now and then, you stumble upon a recipe that sparks an idea, and this one hit me right in the sweet spot. I saw Luke from Outdoor Boys make what he called “Chocolate Brioche French Toast with Gogurt” (a playful mix-up for yogurt), and it got my wheels turning. While his version used chocolate brioche and a classic skillet toast, I couldn’t help but add my own spin—one that pays homage to Jacques Pépin’s clever trick of using melted ice cream as the custard for French toast. Instead of cracking eggs and mixing cream, I thought, “Why not just soak the bread in melted chocolate ice cream?” It simplifies everything and gives the French toast this rich, deep cocoa flavor with hardly any effort. The brioche soaks up just the right amount, toasts beautifully in butter, and when topped with a cool dollop of yogurt and a hit of fresh lime zest, it’s magic. It’s indulgent, but not cloying—the yogurt and citrus keep things bright and balanced. French toast, or pain perdu ("lost bread"), has always been a way to give new life to leftover bread. But this version is anything but humble. It’s comfort food with a twist, and whether you're making it as a fun weekend treat or a cheeky dessert-breakfast hybrid, I hope you’ll give it a go. It’s simple, satisfying, and honestly, just a whole lot of fun to make and eat. Ingredients: (Serve 1) High Quality Chocolate Ice Cream, 2 Heaping Scoops Brioche Bread Homemade , 3 Slices Unsalted Butter, 2 TBSP Demerara Sugar, Pinch Greek Yogurt, 1 TBSP Fresh Lime Zest, 1 Lime Equipment: Cast Iron Skillet / Pan Directions: Please visit my " Handmade Brioche Bread " page for the easy flatbread recipe. Melt the Ice Cream Scoop the chocolate ice cream into a shallow bowl. Let it sit out at room temperature until completely melted. Soak the Brioche Dip the brioche slices into the melted ice cream, coating both sides thoroughly. Let the slices sit for a moment so the bread absorbs the chocolatey custard. Toast the Brioche Heat a cast iron skillet (or any pan) over low heat and add butter. Once the butter melts and begins to bubble, gently place the soaked brioche into the pan. Toast until both sides are golden brown with slightly crisp edges. Plate and Finish Spoon any leftover melted ice cream onto your serving plate. Stack the warm French toast on top. Sprinkle a pinch of demerara sugar for texture and sweetness. Top with Greek yogurt and finish with a fine grating of fresh lime zest. Serve immediately while still warm. Perfect combination... Dessert for breakfast... Recipe Video:

Jump To Recipe Jump To Video Making brioche by hand is a true labor of love. It’s sticky, messy, and exhausting, but incredibly rewarding. This version is the Nantaise-style brioche, where the dough is shaped into small balls and packed into a loaf pan. As it bakes, the dough balls rise and merge into one golden, fluffy loaf. Just outta the oven... It’s softer and more pillowy than the classic braided brioche, and great for everything from toast and sandwiches to decadent French toast (like that Scrambled French Toast I just made). Brioche itself dates back to at least the 15th century in France and has long been considered a rich man’s bread due to its generous use of butter and eggs. The Nantaise style is named after Nantes, a city in western France, and is known for this pull-apart loaf shape. While a stand mixer helps, I wanted to see what would happen if I committed to the full 30-minute hand kneading process, and I’m honestly proud to say it works. The windowpane test passed beautifully. If you've never made enriched dough by hand, this is a great starting point. It teaches you patience, texture awareness, and how to read the dough. It's not a "quick bread" by any means, but once you pull it out of the oven—golden, shiny, and buttery, you’ll understand why brioche is such a classic. And trust me, that first warm slice with a bit of melted butter is unforgettable. Give it a go, even just once. Your hands (and your arms) will remember it. Ingredients: (Make 2 loaves) Whole Milk, 46g Active Instant Dry Yeast, 6g Granulated Sugar, 32g Unbleached Bread Flour, 271g Sea Salt, 7g Beaten Eggs, 136g Unsalted Butter Diced Softened, 122g + More For Greasing Egg Wash, For Brushing Equipment: Oven Pullman Bread Pan (196 x 106 x 110 mm) X 2 Directions: Activate the Yeast Warm the milk just slightly—it should feel lukewarm to the touch. Stir in the yeast and sugar until dissolved. Cover and let it sit for 15 minutes or until foamy. Make the Dough In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and beaten eggs. Mix with your hands or a sturdy spatula until the dough just comes together. Begin kneading inside the bowl until all the dry bits are incorporated. Knead by Hand Transfer the dough to a floured surface. Knead for a full 30 minutes—it should become elastic and smooth. Add the softened butter in small portions, kneading until fully absorbed after each addition. The dough should pass the windowpane test: stretch a small piece gently—it should not tear and should be almost translucent. Rest and Chill Shape the dough into a ball. Place in a greased bowl, cover, and let rest for 1 hour at room temp. Stretch and fold the dough for about 5 minutes, reshape, then cover and refrigerate overnight. Shape and Proof The next day, divide the dough into 12 equal pieces and roll each into a tight ball. Place 6 balls in each greased loaf pan. Brush with egg wash, then cover and let rise for 2.5 to 3 hours, until the dough balls touch and puff up nicely. Bake Preheat oven to 180°C (350°F). Brush again with egg wash before baking. Bake for 20–25 minutes, or until the tops are deeply golden brown. Finish Immediately brush the tops with melted butter once out of the oven. Carefully remove from the pans and let cool completely before slicing. Beautiful isn't it? So good that you can even eat this on its own... Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: I had been wanting to make a hot dog recipe for a long time now. The only thing that's holding me back is the bun. I had tried countless recipes that I can find on Google and trust me, none of them seems right. Right as in memorable or worth sharing. If you have checked out my previous recipe, then you would have known that I made my hot dog bun outta a hunch and the rest is history. I am still using the same chicken-shrimp-sambal concoction from my scotch egg recipe. The only difference is, there is cheese inside. Yes, I wrapped mozzarella cheese sticks with the ground meat mixture. Kinda like a deep fried Juicy Lucy but in a cylindrical hot dog shape. I'm not really a fan of hot dogs or sausages, maybe I dislike processed meat. Anyway, you can choose not to dredge and deep fried tho; you can choose to grill on a griddle, although I am not sure if it will work out as good. Glad that I persist with the image I have in mind. Cos if I haven't, I wouldn't have discovered a better way to make hot dogs. As the legendary Stan Lee quoted, "if you have an idea that you genuinely think is good, don't let some idiot talk you outta it." Ain't that the truth? In closing, I really hope you will give this recipe a try. Ingredients: (Make 4 dogs) Shrimps Deveined Shelled, 200g Baking Soda, 1 TSP Ice Cubes, 1 Cup Egg White, 2 TBSP Tapioca Starch, 1 TSP Chicken Thigh Skinless Boneless, 400g Sambal / Harissa / Thai Red Chili Sauce Homemade , 2 TBSP Sea Salt, Pinch White Pepper, Pinch Dried Mushroom Powder, Pinch Mozzarella Cheese Sticks, 4 Sunflower / Grapeseed / Peanut / Vegetable Oil, For Frying Unbleached All Purpose Flour, For Dredging Eggs Lightly Beaten, 1 High Quality Japanese Panko, For Dredging Hot Dog Buns Homemade or Store-Bought, 4 Kewpie Mayo, For Spreading Nori Flakes, Pinch Sriracha Powder, Pinch Equipment: Dutch Oven Griddle Directions: Please visit my " How To Make Sambal " page if you wanna make your own sambal. Please visit my " How To Make Hot Dog Buns " page if you wanna make your own hot dog buns. Prep the Shrimp Place shrimp in a large bowl and coat with baking soda. Add just enough cold water to submerge, then add ice cubes. Let sit for 30 minutes . Drain and rinse thoroughly under running water. In a bowl, combine shrimp with egg white  and tapioca starch . Mix to coat well. Make the Meat Mixture Grind shrimp and chicken  together using a meat grinder or food processor. Transfer to a bowl and add: Sambal Salt White pepper Mushroom powder Mix until well combined. Shape the Dogs Mold the meat mixture around cheese sticks to form cylindrical “dogs.” Place each onto a lightly floured tray. If there's extra meat, store it in the freezer for up to 1 month. Freeze the dogs for 30 minutes  to firm up. Coat and Fry Heat 4 inches of oil  in a Dutch oven over medium heat . Oil is ready when bubbles form around a wooden chopstick. Set up 3 dredging plates: Flour  (seasoned with salt & white pepper) Beaten eggs Panko breadcrumbs Dredge each frozen dog in flour, then egg, then panko. Gently lower into hot oil using a spider or slotted spoon. Deep fry until golden brown all over , flipping for even browning. Transfer to a wire rack or paper-lined plate to drain. Toast the Buns Spread mayo  on the outer sides of hot dog buns. Grill on a hot griddle until lightly charred . Assemble & Serve Place a fried dog into each bun. Drizzle with kewpie mayo . Sprinkle with nori flakes  and sriracha powder . Serve immediately while hot and crispy. All that ooey gooey goodness... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: As I was planning another recipe for this project, little did I know that this dish is actually a very well-known dish in Indonesia and I have never seen nor heard about this recipe. Quite embarrassing really, being a part of Indonesian heritage. Perhaps I should really dive into Indonesian cultures and cuisine to really understand more. I can only remember vaguely bits and pieces of some dishes that my grandma used to cook. Well, she didn't pass down the recipes to my mother. Partly, my mother is a career woman and she dislikes being in the kitchen for long hours. So, I think it should my duty to rediscover the dishes again. Traditionally, the chicken is fried and cooked with sambal hijau sauce. I find that doing so, makes the dish a bit heavy and greasy. I went ahead and use an old French method, which is searing the chicken and cooking it with the sauce. I am still researching sambal hijau. Once I have done my homework, I will definitely share the recipe with you lovely people. In the meantime, let's get started. Ingredients: (Serve 2) Chicken: Chicken Thighs Boneless Skinless, 4 Sea Salt, Pinch White Pepper, Pinch Dried Mushroom Powder, Pinch Turmeric Powder, 1 TBSP Spice Blend: Lemongrass Coarsely Sliced, 1 Stalk (White Parts Only) Kaffir Lime Leaves Chiffonade, 3 Galangal, 1/2 Inch Ginger, 1/2 Inch Candlenuts / Macadamia Nuts, 3 Shallots, 4 Garlic, 3 Cloves Chicken Stock, 1/4 Cup Dish: Peanut / Grapeseed / Sunflower / Canola Oil, For Frying Unsalted Butter, 1 TBSP Yellow Onion Finely Sliced, 1 Sambal Hijau Homemade , 2 Heaped TBSP Chicken Stock, 1/2 Cup Parsley Finely Chopped, For Garnishing Equipment: Food Processor / Blender Cast Iron Skillet / Pan Directions: Please visit my " How To Make Sambal Hijau " page for the recipe. Prepare the chicken. In a large bowl, combine: Chicken pieces Salt and pepper Mushroom powder Turmeric powder Massage to coat the chicken well. Cover with cling film and refrigerate until ready to use. Make the Spice Blend Add aromatics (e.g., garlic, shallots, ginger, etc.) to a food processor or blender. Blitz until smooth. Set aside. Cook the Chicken In a skillet over medium heat , heat 1 TBSP oil . Once the oil is smoking hot , add the marinated chicken. Sear until golden on the bottom. Flip, add 2 TBSP oil  and butter , then tilt and baste  the chicken. Once seared on both sides, remove and rest the chicken on a plate. Build the Sauce In the same skillet, add the prepared spice blend . Deglaze the pan, scraping up all the browned bits. Add onions  and sauté until softened. Stir in sambal hijau  and chicken stock . Mix well. Simmer the Dish Return the seared chicken (plus any resting juices) to the skillet. Mix to coat the chicken thoroughly. Simmer on low heat , covered, until: Sauce reduces to ¼ volume Oil separates Stir occasionally to prevent burning Final Seasoning & Serve Taste and adjust seasoning with salt and white pepper . Remove from heat and plate. Garnish with chopped parsley . Serve immediately with rice or flatbread. Chickenlicious... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This dish originated from Xinjiang, a province in Northwest China. The Uyghurs are recognized as native to the Xinjiang Uyghur Autonomous Region in Northwest China as a regional minority and the titular people of Xinjiang. Yes, Uyghur is a Muslim community. Very much like India, there is conflict against the Muslim community. I know I will get myself in trouble for saying this, but, a conflict is an understatement, there is genocide against the Muslim Uyghur community in China. I do not wanna dive too much into politics here. As an individual, I can only bring awareness by posting recipes as food brings people together. And in Uyghur culture, most of their dishes are served on large plates. People will gather around and grab their shares from the large serving plates. This goes for this dish as well. For high quality spices, choose Hexa Food . For years, handmade or hand-pulled noodles have been very intimidating for me. Maybe, I am just afraid of screwing it up. When I saw one of my InstaFam, @sharemyroots , made hand-pulled noodles, she somehow gave me the courage to make my own. Sometimes, we need to give it a shot before saying no. It is perfectly fine if the noodles are not beautifully pulled, I mean, come on, we aren't noodles pulling experts. Have fun and enjoy the experience. This dish may seem like a long process with loads of ingredients, but once you prepped everything in advance, cooking this dish will be a breeze. I also have listed some chilies alternatives in the recipe below. Because I know that the chilies are pretty rare outside of Asian countries. In closing, I really hope you give this recipe a try. Have fun in the kitchen. Ingredients: (Serve 4) Chicken: Dried Xinjiang Chili Pepper / 线椒 / Dried Kashmiri Chili, 3 Adjust To Preference Sichuan Peppercorns, 1/2 TBSP Star Anise, 2 Cloves, 3 Cumin Seeds, 1/2 TBSP Hexa Food 's Cinnamon Stick, 1 Black Cardamon, 2 Bay Leaf, 1 Chicken Thigh Boneless Skinless Quartered, 750g Ginger, 1" Garlic, 3 Cloves Sea Salt, Pinch Dried Mushroom Powder, Pinch Hand-pulled Noodles: Unbleached All Purpose Flour, 125g Sea Salt, 1/4 TSP Water, 63g High Quality Olive Oil, For Greasing Stew: Yukon Gold Potatoes, 400g Grapeseed / Peanut / Sunflower / Canola Oil, 30g Granulated Sugar, 25g Chicken Stock, 200g Green Bell Pepper Julienned, 1/2 Red Bell Pepper Julienned, 1/2 Yellow Bell Pepper Julienned, 1/2 Scallions White Parts Only Sliced Into 1 Inch Strips, A Handful Facing Heaven Pepper / 朝天椒 / de árbol, 8 Adjust To Preference Chinese Black Vinegar, 1 TBSP Dried Basil, Pinch Equipment: Cast Iron Skillet / Pan Sauce Pot Spice Grinder Directions: Marinate the Chicken In a dry skillet over medium heat, toast the following until aromatic: Dried chili peppers Black peppercorns Star anise Cloves Cumin seeds Hexa Food’s Cinnamon Stick Black cardamom Bay leaf Transfer to a spice grinder and blitz into a fine powder. In a large bowl, combine chicken thighs with the spice blend, grated ginger, grated garlic, salt, and mushroom powder. Mix until well coated, cover, and refrigerate for at least 2 hours. Make the Hand-Pulled Noodles In a large bowl, mix flour and salt. Gradually stir in water until a dough forms. Knead until smooth and elastic (not sticky). Adjust flour or water 1 tsp at a time as needed. Grease dough with olive oil, cover, and rest for 10 minutes. Divide into 8 portions, roll into logs, cover again, and rest for 1 hour. Prepare the Potatoes Wash and wedge the potatoes (skin-on if preferred). Boil in salted water until fork-tender. Drain and set aside. Avoid overcooking to prevent mushiness later. Start the Chicken Stew In a skillet over medium heat, heat oil. Add sugar and stir until it melts and caramelizes. Immediately add the marinated chicken and toss to coat in the caramel. Sear until golden on the bottom, flip and cook 2–3 minutes. Add boiled potatoes and stir to combine. Deglaze with chicken stock, bring to a gentle simmer. Cover and cook on low for 15–20 minutes, stirring occasionally, until reduced by half. Pull and Cook the Noodles Stretch each dough log by rolling and slapping against the surface, gently pulling into long ribbons. Flatten with fingers as needed, then drop into simmering salted water. Once noodles float, transfer to serving plates. Repeat with remaining dough. Finish the Stew Deglaze the stew with ¼ cup water. Add sliced bell peppers, scallions, and chilies. Sauté until just tender, about 5–10 minutes. Stir in black vinegar. Taste and adjust seasoning with salt and mushroom powder. Remove from heat. Serve Pour the chicken stew over the freshly cooked noodles. Garnish with dried basil. Serve immediately. My 1st hand-pulled noodles, not too shabby right? Recipe Video:

Jump To Recipe Jump To Video I don't eat rice but when I do, it has to be something special like this Uyghur dish. As I had said before in my previous Uyghur recipe, their food is usually cooked for a large gathering. There is no difference for this dish as well. Very much Injera, people will gather around this large plate of rice and they will dig in with your hands. On a side note, maybe I should post an Injera recipe in the future. Anyway, this is not an orthodox or authentic version of the dish per se. I do switch the ingredients and cooking method around for a typical home kitchen. Because I know that not everybody, myself included, does not have a large wok. Traditionally, lamb is used. I do not consume lamb, so I used chicken instead. Do not worry, as I have included tips on the directions down below for lamb as well as beef. The salad pairs well with the rice to give uniqueness to the dish. This recipe might seem quite complicated with a long list of ingredients and a long process, but once you have prepared the salad and chicken in advance, the cooking process is straightforwardly easy. Whatever you do, do not skip the raisins. I know it is a bit awkward to cook raisins with savory meat and rice, but trust me, it adds a very complex flavor to the dish and makes this dish special. Without much further ado, let's get started with the recipe. Ingredients: (Serve 4) Salad: High Quality Olive Oil, 1 TBSP + More Red Onion Finely Minced, 1 Garlic Thinly Sliced, 3 Cloves Mild Green Chili Deseeded, 1 Cucumber Cored Finely Sliced, 1/2 Tomatoes Cored Finely Sliced, 2 Chinese Black Vinegar, 20g Dried Basil, Pinch Sea Salt, Pinch White Pepper, Pinch Black Pepper, Pinch Chicken: Cumin Seeds, 1 TBSP Sichuan Peppercorns, 1 TSP Facing Heaven Pepper / 朝天椒 / de árbol, 3 Adjust To Preference Chicken Thigh Boneless Skinless Diced Into 1" Cubes, 500g Cornstarch, 2 TSP Soy Sauce, 2 TBSP High Quality Olive Oil, 2 TBSP Sea Salt, Pinch Dried Mushroom Powder, Pinch Pilaf: High Quality Olive Oil, 30g Long Grain Rice, 210g Red Onion Finely Sliced, 1 Sea Salt, Pinch Demerara Sugar, Pinch Garlic Finely Sliced, 3 Cloves Carrots Preferable Organic Non-GMO Oblique Sliced, 250g Chicken Stock, 354g + 118g Raisins, 70g Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: Prepare the Salad In a skillet over medium heat, sauté onion until translucent. Add garlic and sauté until aromatic. Transfer to a large bowl to remove raw bite ( optional step ). Toss with remaining salad ingredients and a drizzle of olive oil. Chill in the fridge until ready to serve. Marinate the Chicken Toast cumin, peppercorns, and chilies in a skillet over medium heat until fragrant. Blitz into a fine powder using a spice grinder. Place chicken thighs in a bowl. Add the spice blend and remaining rub ingredients. Mix to coat evenly. Cover with cling film and marinate in the fridge for at least 2 hours. Soak the Rice Add rice to a bowl. Rinse and drain 5 times until water runs clear. Submerge rice in water and soak for 1 hour. Cook the Pilaf Heat olive oil in a skillet over medium-high heat. Add marinated chicken, sear until browned on the bottom. Flip and cook another 2–3 minutes. Remove and set aside. In the same skillet, sauté onion with salt and sugar until caramelized. Add garlic and cook until aromatic. Stir in carrots and the seared chicken with juices. Add 354g chicken stock and deglaze well. Lower heat and simmer, covered, for 15–20 minutes, or until liquid is reduced by half. If using lamb or beef, cook longer for tenderness. Add the remaining 118g of chicken stock. Stir to combine. Add and Cook the Rice Drain soaked rice and gently layer over the chicken mixture. Use the back of a spatula to coax the rice toward the sides— don’t pack it down . Poke holes throughout with a wooden chopstick for steam circulation. Cover and cook on low for 10 minutes. Gently fold the top layer of rice for even cooking. Poke holes again and cook, covered, for another 6 minutes. Avoid adding more liquid—this will make the rice mushy. Taste and season with salt. Add raisins and give it a final stir. Remove from heat. To Serve Spoon rice onto plates. Serve with chilled salad on the side. Garnish with carrot tops if using. Eat with clean hands for full enjoyment. Pro Tips Meat Swap:  If using lamb or beef, substitute chicken stock with lamb/beef stock. Rice Tip:  Jasmine works well, but any long-grain rice is suitable. Presentation:  Carrot stems make a beautiful garnish. These are the beautiful carrots that I'd used. Recipe Video:

Jump To Recipe Jump To Video Here it is as promised, Chicken Musakhan, an iconic and international dish of Palestine. I really hope I didn't screw this up. I did, however, incorporate a few extra steps to enhance the flavors of the chicken. Traditionally, the chicken is roasted, baked on top of onions, sumac, allspice, saffron and fried pine nuts, then served over taboon bread. The term "musakhan" literally means something that is heated. I know that simply posting recipes from Palestine, Israel or Uyghur can't make any difference; I can only bring awareness as an individual. And I do it by sharing dishes from those regions. For all the dishes that I'd shared so far, this is by far the best dish as the flavors are really complex. Every mouthful is a flavor bomb with a lingering aftertaste that makes you wanting more. For high quality spices, choose Hexa Food . This is a rather straightforward and easy dish to prepare, so no excuse for you not to cook this at home. If your schedule does not allow you to make your own taboon bread, you can use store-bought pita. I am not gonna judge. But whatever you do, do not skip the brining process. It prevents the chicken from drying out during the final baking process. In closing, I really hope you will give this recipe a try. Ingredients: (Serve 2) Brine: Water, 500g Sea Salt, 25g Liquid Smoke, 5g Boneless Chicken Thigh with Skin, 500g Spice Blend: Coriander Seeds, 1/2 TBSP Cumin Seeds, 1/4 TBSP Black Peppercorns, 1/2 TBSP Cloves, 3 Green Cardamom, 3 Hexa Food 's Cinnamon Stick, 1 Nutmeg Freshly Grated, Pinch Hexa Food 's Sumac Powder, 1/8 Cup Musakhan: Garlic, 3 Cloves High Quality Olive Oil, 1/4 Cup Yellow Onions Finely Sliced, 2 Sea Salt, Pinch Demerara Sugar, Pinch Chicken Stock, 1/8 Cup + 1/4 Cup Pine Nuts / Almond / Cashew, A Handful Dried Basil, For Garnishing Hexa Food 's Sumac Powder, For Garnishing Homemade Taboon Bread, 2 Sacha Inchi Oil / High Quality Olive Oil, Drizzle Equipment: Cast Iron Skillet / Pan Oven Spice Grinder Directions: Please visit my " How To Make Taboon Bread " page for the recipe. Brine the Chicken In a large bowl, combine water, salt, and liquid smoke. Stir until salt is fully dissolved. Submerge chicken, cover, and refrigerate for 24–48 hours. Make the Spice Blend Toast coriander seeds, cumin, peppercorns, cloves, green cardamom, and cinnamon stick over medium heat until aromatic. Blitz into a fine powder using a spice grinder. Grate in nutmeg and add sumac powder. Blitz again. Set aside. Prepare the Musakhan Preheat oven to 180°C (360°F). Remove chicken from brine and transfer to a large bowl. Grate garlic over chicken and add half of the spice blend. Massage until evenly coated. Set aside. Sear the Chicken Heat olive oil in a skillet over medium heat. Sear chicken skin-side down until golden and crisp. Flip and baste with rendered juices for 2–3 minutes. Remove and set aside. Cook the Onions In the same skillet, sauté sliced onions with salt and sugar until translucent and softened, scraping up browned bits. Add ⅛ cup chicken stock to the bowl used for seasoning chicken, stir to collect any remnants, and pour into the skillet. Add the remaining spice blend and ¼ cup chicken stock. Stir well and deglaze. Remove from heat. Roast the Dish Place the seared chicken skin-side up over the onions in the skillet. Pour in any resting juices. Roast in the oven for about 20 minutes, or until the liquid is reduced to ¼. Finish and Serve Toast nuts (pine nuts, almonds, or cashews) in a dry skillet. Lay taboon bread on serving plates. Spoon the onion mixture over the bread. Place chicken on top. Garnish with toasted nuts, dried basil, and sumac powder. Drizzle with sacha inchi oil. Serve immediately. The brining process keeps the chicken juicy and tender. Wrap it up like a kebab... Recipe Video:

Jump To Recipe Jump To Video After making my Welsh / Buck Rarebit, I still have some chili jam and that Guinness stout cheese sauce leftovers. I figured out why not make something outta them. This is how my Welsh Fried Chicken Sandwich is born; hypothetically speaking, I just added a fried chicken to a Welsh Rarebit with some caramelized onions. The challenge for me is how to make the fried chicken as Welsh as possible. The traditional breading of buttermilk and flour option is out. Then I thought of Fish N Chips. I was skeptical but went ahead with that idea anyway. It worked! I was actually quite surprised that the combination works so well. Perhaps the chili jam cut thru' all that richness nicely. Or perhaps battered fried chicken is better than breaded fried chicken? Hmm... Either way, you have to give this a try to be the judge. Ingredients: (Make 2 sandwiches) Brine: Water, 60g Sherry Wine, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Onion Powder, Pinch Dried Anchovies, 1/2 TBSP Dried Shrimps, 1/2 TBSP Chicken Breast Boneless Preferably with Skin, 1 Batter: Lager Preferably UK, 100g Vodka, 25g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Onion Powder, Pinch Baking Powder, 1/2 TBSP Cornstarch, 15g Unbleached All Purpose Flour, 78g Rapeseed / Sunflower / Canola / Peanut Oil, 1.5 TBSP Kewpie Mayo, 1/2 TBSP Sandwich: Grapeseed / Sunflower / Canola / Peanut Oil, For Deep Frying Sandwich Bread, 4 Slices Unsalted Butter, 4 TBSP Chili Jam Homemade , For Spreading Guinness Cheese Sauce Homemade , For Drizzling Caramelized Onions Homemade , 2 Heaped TBSP Parsley Finely Chopped, Pinch Equipment: Dutch Oven Food Processor Spice Grinder Directions: Please visit my " Welsh Rarebit & Buck Rarebit " for the chili jam and Guinness cheese sauce recipes. Please visit my " Pumpkin Butter Onion Tart " for the caramelized onions recipe. Prepare the Brine In a large bowl, combine water, sherry, salt, pepper, mushroom powder, garlic powder, and onion powder. Blitz anchovies and shrimp in a spice grinder until powdered, then add to the brine. Remove the skin from the chicken breast. Butterfly and slice into halves. Add the chicken to the brine, ensuring it’s fully submerged. Cover and chill in the fridge for 1 to 2 hours. Prepare the Batter In a large bowl, mix all batter ingredients until smooth. Some lumps are okay. Fry the Chicken Heat at least 3 inches of oil in a Dutch oven over medium heat. Check readiness by inserting a wooden chopstick—if bubbles form around it, the oil is hot enough. Remove chicken from the brine and dredge in the batter, shaking off excess. Gently lower into the oil away from you. Drizzle extra batter over for more crispiness. Fry until light golden brown. Remove and drain on a wire rack or paper towels. Deep fry reserved chicken skin until crispy brown. Set aside and chop finely. Fry the chicken again until deep golden brown. Drain and rest. Assemble the Sandwich Toast sandwich bread in melted butter over medium heat until golden and crisp. Blitz chili jam in a food processor if smoother texture is preferred. Spread chili jam on two slices of toasted bread. Layer with fried chicken, Guinness cheese sauce, caramelized onions, chopped parsley, and crispy chicken skin. Top with another toasted bread slice. Serve immediately while hot and melty. Everything is well balanced... 1 word: succulent... Recipe Video: