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Jump To Recipe Jump To Video You must have seen hundreds upon hundreds of chia puddings. I am not saying mine is better. I just wanna share how I would have done it differently, with a bit of chefy touch. And I know the combination listed below is a bit weird, but trust me on this. You will get sweetness and tartness with some savory and tangy aftertaste. Amazin' Graze's C hia Seeds, Peanut Butter & Antioxidant Berry Trail Mix On a side note, grated frozen strawberries add extra creaminess to the chia pudding. Once you've done it, you probably can't go back to the mashed version. To top that off, I slow-roasted some strawberries. They have a nice jammy tart funk which I cannot explain with words. You have to find out for yourself by trying out this recipe. Ingredients: (Serve 1) Amazin' Graze's Chia Seeds, 40g Coconut Milk, 240g Amazin' Graze's Peanut Butter, 1 TBSP Gula Melaka Homemade / Maple Syrup, 1 TBSP Adjust To Preference Frozen Strawberries, 50g Fresh or Frozen Strawberries, 80g Maple Sugar, 1 TBSP Amazin' Graze's Antioxidant Berry Trail Mix, 2 TBSP or Any Nuts & Dried Berries Pomegranate Molasses / Balsamic Glaze, For Drizzling Equipment: Serving Glass / Mason Jar Directions: Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Please visit my " How To Make Pandan Extract & Paste " page for the recipe. In a large bowl, combine Amazin' Graze's C hia Seeds, coconut milk, Amazin' Graze's peanut butter and gula melaka together. Mix until well combined. Sit for 5 to 10 mins. Grate frozen strawberries into a serving glass. Add in the chia seeds mixture and mix to combine well. Chill in the fridge for at least 2 hrs to overnight. While the chia pudding is chilling, p reheat the oven to 120 degree celsius or 250 fahrenheit. Transfer the strawberries to a large bowl. Toss in the sugar, making sure the strawberries are well coated. Wack into the oven and slow bake for about 2 to 2.5 hrs. The strawberries should almost be a jammy consistency but still hold their shapes. This is when the strawberries are releasing their juices and start to caramelize. Transfer the roasted strawberries to the chia pudding. Grate some more frozen strawberries. Sprinkle some Amazin' Graze's Antioxidant Berry Trail Mix over the top. Drizzle some pomegranate molasses or balsamic glaze. Serve immediately. Loads of flavors, textures and nutritious bites... Would you give this a try? Healthy food can be yummilicious as well... Recipe Video:

Jump To Recipe Jump To Video You must be wondering, another overnight oats recipe!? Yes! I can't help it. They are wonderful desserts and who doesn't love desserts for breakfast? Especially when it is healthy and yummilious at the same time. Amazin' Graze's Rolled Oats and C hia Seeds... I am using mostly coconut ingredients because coconut, coffee, chocolate and pandan are perfect together. There is a reason why South East Asian breakfast and desserts are yummilicious. And that reason is that combination. Don't believe me? You have to give this a try to find out. Ingredients: (Serve 1) Amazin' Graze's Rolled Oats, 50g Amazin' Graze's Chia Seeds, 8g High Quality Cocoa Powder Preferably Valrhona or Callebaut, 8g + More For Dusting or Any High Quality Raw Cacao Powder Gula Melaka Syrup Homemade / Maple Syrup, 2 TBSP + 2 TBSP Adjust To Preference Coconut Milk, 120g Freshly Brewed Coffee / Espresso, 30g Coconut Rum, 2 TBSP (Optional) Pure Vanilla Paste, 1 TSP Sea Salt, Pinch Coconut Yogurt, 125g Coconut Cream, 10g Raw Cacao Nibs, 1 TBSP Savoiardi, For Serving (Optional) Equipment: Serving Glass / Mason Jar Directions: Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Please visit my " How To Make Pandan Extract & Paste " page for the recipe. Transfer Amazin' Graze's Rolled Oats, Amazin' Graze's C hia Seeds, cocoa powder, 2 TBSP of gula melaka, coconut milk, coffee, rum, pandan extract and salt to a large mixing bowl. Mix until well combined. In another mixing bowl, mix together coconut yogurt, cream, cacao nibs and 2 TBSP of gula melaka until well combined. Alternating between the oat mixture and yogurt mixture into a serving glass or jar. Chill in the fridge overnight. When about to serve, dust cocoa powder over the top. Serve immediately with a savoiardi. I can eat this everyday cos this is a healthier version... Mama Mia... You have to give this a try... Recipe Video:

Jump To Recipe Jump To Video Another one of my grandma's go-to. She used to make this when we are tired of having porridge. She would throw together some breadcrumbs (usually), ground spices, and some coconut milk, then bake it in the oven. I don't know. Maybe there is something magical about baked porridge that I would have at least once a month. Amazin' Graze's Rolled Oats and Antioxidant Berry Trail Mix... Sometimes I would make this with breadcrumbs (reminiscing the past), and this time, I would make it with some rolled oats. If you dislike coconut, you can swap it out with some dairy milk and cream. Maybe some dried mixed fruits, vanilla, saffron or even cheese will tinkle your pallet. If you are a vegan, you can use any nut milk and cream. Toss in some ground almonds and you will have a fantastic hearty baked porridge. The possibilities are pretty much endless. In closing, I hope you will give this recipe a try. Ingredients: (Serve 4) Amazin' Graze's Rolled Oats, 250g Amazin' Graze's Antioxidant Berry Trail Mix, 75g or Any Nuts & Dried Berries Desiccated Coconut, 2 TBSP Ground Cinnamon, 1 TSP Freshly Grated Nutmeg, Pinch Sea Salt, Pinch Coconut Milk, 500g Coconut Cream, 100g Pandan Extract Homemade , 1 TBSP Coconut Sugar, 1 TBSP Gula Melaka Syrup, For Serving (Optional) Equipment: Cast Iron Skillet Oven Directions: Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Please visit my " How To Make Pandan Extract & Paste " page for the recipe. Preheat oven to 180 degree celsius or 355 fahrenheit. Add Amazin' Graze's Rolled Oats, Amazin' Graze's Antioxidant Berry Trail Mix, desiccated coconut, cinnamon, nutmeg and salt to a cast iron skillet. Mix to combine well. Add in coconut milk, cream and pandan extract. Mix until well combined. Wack to the oven and bake for 30 to 35 mins or until lightly browned. Remove the baked porridge from the oven and sprinkle some sugar and more nutmeg over the top. Return to the oven and broil for 5 to 8 mins or until lightly golden browned. Serve immediately with some gula melaka syrup while it's still warm. Nourishing... Recipe Video:

Jump To Recipe Jump To Video This is inspired by one of my InstaFam: @ler.hlv . She has loads of wonderful recipes, so please check out her profile. Give her a follow while you're at it. I changed her recipe quite a bit, if you want her original recipe, here it is . Amazin' Graze's C hia Seeds... I didn't know that papaya, banana, coconut, mango and chia pudding work so well together. This is packed full of nutrients. And this is probably what you need for breakfast (or brunch). I gotta say, avocado is overrated and papaya is underrated. Ingredients: Inspired by @ler.hlv (Serve 4) Amazin' Graze's Chia Seeds, 20g Coconut Milk, 120g Frozen Banana, 1 or 100g Coconut Oil, For Brushing Papaya Halved, 1 Mango Coarsely Diced, 1 Mango Seeds of Your Choice, For Garnishing I used a mixture of Sunflower, Pumpkin and Sesame Seeds Mint Finely Minced, A Handful Equipment: Griddle / Cast Iron Skillet / Pan Directions: In a large bowl, combine Amazin' Graze's C hia Seeds and coconut milk. Mix until well combined. Sit for 5 to 10 mins. Grate frozen banana into a serving glass. Add in the chia seeds mixture and mix to combine well. Chill in the fridge for at least 2 hrs to overnight. When about to serve, brush the papaya with coconut oil. Heat up a griddle over medium heat. Sear the papaya oiled side down until lightly charred. Transfer onto serving plate. Spoon the chia pudding into the papaya cavity. *Depending on the size of your papaya, you may need more or less papaya. You can also doubled the amount of chia pudding.* Garnish with some mango, seed mixture and mint. Serve immediately. The combination works so well together... Perfect for bfast or brunch... Nutritious and yummilicious... Recipe Video:

Jump To Recipe Jump To Video I can't seem to remember where did I get my mac and cheese recipe from. Maybe it is from a chef, a restaurant, or a cookbook. Anyway, someone requested this recipe, so I flipped thru' my recipe repertoire and found this. This isn't your typical roux-mornay-base sauce. I used a white wine reduction and chicken stock as the base for the cheese sauce. I am also using 4 different types of cheese: Parmigiano, Emmental, Red Cheddar and Mozzarella. I am not looking for extra ooey gooey goodness tho. But rather, I am actually looking for flavors and texture. Trust me, this leaves a lingering aftertaste. I personally find that the typical roux-mornay-base sauce kinda masks the flavors of the cheese. As for the macaroni, I am still using the same mathematical 250g to 500g. It works every single time. I hope you will give this recipe a try. Ingredients: (Serve 4) White Wine Preferably Sauvignon Blanc, 300g Good Quality Chicken Stock, 300g Cheese Rind, 1 Slice (Optional) Parmigiano Reggiano Freshly Grated, 80g Corn Flour, 10g Emmental / Velveeta, 40g Red Cheddar Coarsely DIced, 40g Macaroni Preferably Alce Nero's , 250g Sea Salt, Pinch Black Pepper, Pinch Cayenne, Pinch Nutmeg Freshly Grated, Punch Stale Bread Coarsely Diced, 50g Garlic, 3 Cloves High Quality Olive Oil, 1 TBSP Low Moisture Mozzarella, A Few Pinches Parsley Finely Chopped, For Garnishing Fresh Lemon Zest, For Garnishing Equipment: Cast Iron Skillet / Pan Sauce Pot Oven Food Processor Directions: Make the Cheese Sauce In a sauce pot over medium heat, reduce the wine until syrupy or down to about 1/10 its original volume. Add chicken stock and stir to combine. Drop in a cheese rind if using and let it steep. In a small bowl, mix parmigiano and corn flour until well combined. Stir the cheese mixture into the pot and mix until melted. Add emmental and cheddar. Stir until fully melted and smooth. Cook the Macaroni In a skillet over medium heat, add macaroni and 500g of hot water. Season lightly with salt and stir occasionally to prevent sticking. Once most of the water evaporates and the pasta is al dente, it’s ready. Stir in the cheese sauce. Season with pepper, cayenne, and nutmeg. Cook for another 1 to 2 minutes until the sauce thickens slightly. Remove from heat. Prepare the Breadcrumb Topping Preheat oven to 190°C (375°F). Blitz stale bread into coarse crumbs using a food processor. Add garlic and pulse a few more times. Transfer to a bowl and season with salt and pepper. Drizzle with olive oil and toss to combine. Assemble and Bake Sprinkle the breadcrumb mixture evenly over the mac and cheese. Bake for 8 to 10 minutes or until the top is golden and crispy. Serve Garnish with fresh parsley and lemon zest. Serve immediately while hot and bubbling. Full of flavors... A mac and cheese that isn't bland... Recipe Video:

Jump To Recipe Jump To Video One of my TikTokFam requested this. I am humbled and grateful for all the requests. Greatly appreciate it. At first, I thought it was a Chinese kinda bun, but as I began to research, I soon found out that this is actually a tea-time treat in the UK. UK cuisine like many other unpopular cuisines is so underrated and underexplored. Like these rock buns, for example, I have never heard of them, until recently. It is somewhat between scones (or biscuits for the USA) and cookies. It is usually served around 2 to 3 pm during tea sessions. This is a pretty straightforward and easy recipe to follow. The only thing is not to overmix. The end result should be wetter than cookie dough, or to simply put it, a wet sand consistency that you would use to build a sand castle. And you will get a crispy exterior, a soft and chewy interior. Perfect for some tea. Ingredients: (Make 10) Raisins, 50g Dried Apricots Finely Chopped, 25g Candied Orange Peels, 25g Fresh Orange Zest, 1 Orange Cointreau / Brandy / Rum, 2 TBSP Unbleached All Purpose Flour, 200g Baking Powder, 12g Sea Salt, 1/2 TSP Cookie Spice Blend Homemade , 1 TSP + More For Sprinkling Unsalted Butter Coarsely Diced Softened, 100g Light Muscovado Sugar, 45g Fresh Orange Zest, 2 TBSP Egg, 1 Demerara Sugar, For Sprinkling Equipment: Oven Directions: Please visit my " Cookie Spice Blend " page for the recipe. Soak raisins, apricots, peels and zest with Cointreau in a bowl. Mix to combine well and set aside. In a large mixing bowl, add flour, baking powder, salt and cookie spice. Mix to combine well. Add in the butter and crumble together with the flour mixture with your hands until it resembles wet sand consistency. *You can do this in a food processor by pulsing the mixture a few times. Do not overmix or it will come together into a dough.* Add in sugar, the soaked fruits and all the soaking liquid. Crumble together until everything is well combined. Add in egg and orange juice. Mix until well combined. It should come together into a huge chunk of wet sand. Something that you would build a sand castle with. You can eyeball it into 10 equal pieces. Or if you are as anal as me, weigh and divide into 10 equal pieces. Transfer onto a baking tray lined with parchment paper. *These don't spread as much as cookies, so it is safe to place all 10 in 1 tray.* You wanna keep the pieces as rustic as possible so that they will resemble rocks after baking. Add a pinch of cookie spice to 1 TSP of sugar in a small bowl. Mix to combine well. Sprinkle that mixture over the rock buns. Set aside at room temperature for 30 mins. Preheat oven to 180 degree celsius or 355 fahrenheit. After 30 mins, wack into the oven and bake for 20 to 25 mins or until it is browned on the edges. Remove from the oven and set aside to cool down. Serve immediately while it is still warm with some tea. You have to give this a try... Crispy, soft and chewy... Recipe Video:

Jump To Recipe Jump To Video One of my InstaFam has requested this awesome Yucatán-Style BBQ Pork. And I don't think I can ever thank him enuff for this request, cos this is off-the-charts yummilicious. Like insanely yummilicious. As I said previously, very much like Indian cuisine, Mexican cuisine is so vast. Every household has its own specialties and versions of dishes. This is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. The traditional way of preparing this dish involves marinating the pork in fresh citrus juice, annatto seeds (which gives it the iconic vivid orange color), loads of spices, and roasting the meat in a píib (earth oven) while the pork is wrapped in banana leaves. I am trying to replicate the píib as much as I can with my oven, a cast iron dutch oven, liquid smoke, and some charred simple salsa. And of cos, I make everything from scratch. You can use store-bought recado rojo (or anchiote paste); I am not judging. My InstaFam suggested using a baguette... This indeed takes a lot of time, effort and patience, but it is 100% worth it! You will get flavorful fall apart tender succulent pork! I really hope you will give this recipe a try. Ingredients: (Serve 8) Recado de Todo Clase (Spice Blend): Black Peppercorns, 1 TBSP Allspice Berries, 4 Cloves, 3 Cinnamon Stick, 1 Bay Leaf, 1 Cumin Seeds, 1/2 TBSP Dried Oregano, 1.5 TBSP Recado Rojo (Achiote Paste): Garlic, 10 Cloves Coriander Seeds, 1 TBSP Black Peppercorns, 1 TBSP Cumin Seeds, 1/2 TBSP Cloves, 6 Annatto Powder, 3 TBSP Or Fresh Annatto Seeds, 1/4 Cup Dried Oregano, 1.5 TBSP Sea Salt, Pinch Fresh Citrus Juice, 4 TBSP (I'm using a combination of 1 Grapefruit, 1 Orange and 3 Limes) Marinade + Pork: Fresh Orange Zest, 1 Orange Fresh Lime Zest, 1 Lime Fresh Citrus Juice, 1 Cup (I'm using a combination of 1 Grapefruit, 1 Orange and 3 Limes) Liquid Smoke, 1 TBSP Soy Sauce, 1 TBSP Sea Salt, 10g Mushroom Powder, 1 TBSP Pork Shoulder Sliced, 1kg Simple Salsa: Tomatoes Halved, 6 Orange / Green / Red Bell Peppers Halved Deseeded, 2 Jalapenos Halved Deseeded, 2 Red Jalapenos Halved Deseeded, 2 Yellow Onion Halved. 1 Fresh Coriander Coarsely Chopped, A Large Handful Fresh Citrus Juice, 2 TBSP (I'm using a combination of 1 Grapefruit, 1 Orange and 3 Limes) Cebolla Morada Encurtida (Mexican Pickled Red Onions): Red Onion Coarsely Sliced, 2 Fresh Citrus Juice, 1 Cup (I'm using a combination of 1 Grapefruit, 1 Orange and 3 Limes) Fresh Lime Zest, 1 Lime Fresh Orange Zest, 1 Orange To Cook and Serve: Banana Leaves, A Handful Tortillas Homemade , 8 or Baguette, 8 Equipment: Cast Iron Dutch Oven Oven Cast Iron Skillet / Pan Mortar & Pestle / Food Processor Directions: Please visit my " How To Make Tortilla " page for the recipe. Prepare Recado de Todo Clase (Spice Blend) In a skillet over medium heat, toast all the ingredients except oregano until aromatic. Transfer to a spice grinder and blitz into a fine powder. Stir in the dried oregano and store in an airtight container in a cool, dry place. Prepare Recado Rojo (Achiote Paste) Char garlic (with skin on) directly over an open flame until blackened. Steam in a covered bowl and peel once cool. Toast coriander seeds, peppercorns, cumin, cloves, and annatto seeds in a skillet until fragrant. Grind into powder. Pound or blitz garlic into a coarse paste, then combine with ground spices, annatto powder (if using), oregano, salt, and citrus juice until a smooth paste forms. Set aside. If using store-bought achiote paste, measure out about 100g and skip this step. Marinate the Pork Mix the marinade ingredients with 1 tablespoon of Recado de Todo Clase and all of the Recado Rojo. Add pork shoulder and coat well. Cover and refrigerate for 24 to 48 hours. Prepare the Simple Salsa In a wide skillet (or over 2 stovetops), sear all vegetables cut-side down until lightly charred. Reserve 1 bell pepper for the pickled onions. Pound or blend all ingredients into a chunky salsa, including charred bits for maximum smokiness. Stir in chopped coriander, citrus juice, and salt to taste. Chill in the fridge until ready to serve. Prepare Cebolla Morada Encurtida (Pickled Red Onion) Mix all ingredients, including the reserved charred bell pepper. Season with salt and chill in the fridge until ready to use. Cook the Cochinita Pibil Preheat oven to 120°C (250°F). Gently toast banana leaves over an open flame until softened. Line a Dutch oven with banana leaves and add the marinated pork. Cover with more banana leaves and place the lid on. Bake for 8 hours or until the pork is fall-apart tender. Assemble and Serve Heat tortillas in a skillet or toast baguette slices. Layer with smoky salsa, shredded Cochinita Pibil, and pickled red onion. Serve immediately and enjoy. The flavors are off the charts! Insanely yummilicious... Recipe Video:

Jump To Recipe Jump To Video This is requested by one of my TikTok followers. To be honest, I am humbled, flattered really, to have requests from my audience. I am grateful that I am given the chance to learn and share my recipes with you fine people. Anyway, I am not a fan of Chinese chicken rice in Singapore. There is something off with the chicken that I can't wrap my head around; the chicken is either too dry or bland. Sometimes, they even serve the chicken over some plain cooked rice and called it chicken rice. That's the truth sadly. And I am not saying that mine is better. I know it takes decades of training to get the roasted chicken right. But somehow, I learned a shortcut to get it right every single time. All you need is some effort and patience. You can get the butcher to half the whole chicken for you or you can do it yourself. I am still learning as I am not good at butchering. As for the rice and sauces, all you need is a good chicken stock. Try not to use store-bought ones as they are usually bland and contain loads of sodium. Make the stock from scratch with some chicken carcasses. You will be surprised by the results and you probably will not be going back to any store-bought ones again. I know the entire process takes a lot of effort, time and patience, but trust me, you will get a satisfying plate of chicken rice. This may "wow" your family, I know I did. I hope you will give this recipe a try. Ingredients: (Serve 4) Chicken: Brine - Cold Water, 1L Liquid Smoke (I'm using Stubb's ), 10g Sea Salt, 50g Whole Chicken Halved, 1 Chicken (About 900g) Glaze - Black Molasses, 50g Liquid Smoke (I'm using Stubb's ), 25g Soy Sauce, 15g Stock: Chicken Carcasses, 3 Milk Powder, 2 TBSP Sea Salt, Pinch Garlic Crushed, 5 Cloves Ginger Crushed, 2" Scallions White Parts, A Handful Fennel Seeds, 1 TBSP Szechuan Peppercorns, 1 TBSP Cinnamon Stick, 1 Star Anise, 1 Cloves, 5 White Pepper, Pinch Mushroom Powder, Pinch Rice: Sesame Oil, 2 TBSP Garlic Finely Minced, 5 Cloves Sea Salt, Pinch White Pepper. Pinch Jasmine Rice, 165g Sea Salt, Pinch Sauces: Chili Sauce - Fresh Chilies Deseeded Coarsely Chopped, 6 Ginger Coarsely Sliced, 3" Toasted Sesame Oil, 1 TSP Rice Vinegar, 1 TSP Fresh Lime Juice, 1 Lime Fresh Lime Zest, 1 Lime Sea Salt, Pinch Granulated Sugar, Pinch Soy Sauce - Water, 100g Rock Sugar, 30g Soy Sauce, 80g Or skip the process and use Kecap Manis Homemade Ginger Garlic Sauce - Ginger Coarsely Sliced, 4" Garlic Coarsely Minced, 5 Cloves Sesame Oil, 3 TBSP Sea Salt, Pinch White Pepper, Pinch Scallions Green Parts Coarsely Sliced, For Garnish Equipment: Oven Rice Cooker Cast Iron Skillet / Pan Meat Thermometer Heavy Pot Food Processor / Stick Blender Sauce Pot Directions: Smoked Hainanese Chicken Rice Brine the Chicken In a large bowl, mix water, liquid smoke, and salt until dissolved. Submerge the chicken, cover, and chill in the fridge for 24 to 48 hours. Make the Glaze In a small bowl, combine molasses, liquid smoke, and soy sauce. Mix until smooth and set aside. Glaze and Dry the Chicken After brining, place the chicken skin-side up on a wire rack. Brush generously with the glaze. Chill uncovered in the fridge for 24 hours. Slow Bake and Roast the Chicken Preheat oven to 90°C (195°F). Brush the chicken again with the glaze. Bake for 10 minutes. Repeat the glaze + bake step 4 more times (total 5 rounds). Increase oven to 200°C (395°F). Roast for 6 minutes or until the internal temp reaches 60°C (140°F) and the skin is glossy and lightly charred. Let rest before slicing. Chicken Stock Roast the Bones Preheat oven to 200°C (400°F). Toss chicken carcasses with milk powder and salt. Roast for 40–50 minutes, flipping halfway, until deeply browned. Simmer the Stock Deglaze with water and transfer everything into a pot. Add 2L water and the remaining stock ingredients. Simmer for 10 to 15 minutes. Taste and season with salt, pepper, and mushroom powder. Cover and steep for 10 to 15 minutes. Strain and discard solids. Optional: shred any remaining meat and add back into the stock. Garlic Rice In a skillet over medium heat, sauté garlic in oil until fragrant. Add rice and stir to coat well. Transfer to a rice cooker and add stock until it covers the rice by about 1 inch. Cook according to rice cooker instructions. Chili Sauce Blitz chili, ginger, sesame oil, rice vinegar, and just enough chicken stock to blend. Add lime juice and zest. Season with salt and sugar, then blitz again until smooth. Set aside. Soy Sauce Alternatively, use kecap manis. In a small pot, heat water and sugar until dissolved. Stir in soy sauce and simmer until slightly thickened. Remove from heat and set aside. Ginger Garlic Sauce Blitz ginger, garlic, and oil until smooth. Transfer to a skillet and sauté until aromatic. Season with salt and pepper and sauté again. Remove from heat and set aside. To Assemble Slice the rested chicken. Spoon garlic rice onto serving plates. Top with sliced chicken and drizzle with soy sauce. Garnish with chopped scallions. Serve with chili sauce, ginger garlic sauce, and a bowl of chicken stock on the side. A really good plate of chicken rice... Succulent... A chicken soup that is full of flavors... A satisfying plate of chicken rice indeed... Recipe Video:

Jump To Recipe Jump To Video During the 90s, all I had on a late morning is a TV. Right after the Saturday morning cartoons, is an array of cooking shows. From Martin Yan to Julia Child to Jacques Pépin. Perhaps, that is one of the reasons why I am so fond of cooking and baking. The one whom I admired the most is Jacques Pépin. He disassembles complicated dishes and simplifies them so effortlessly. I still love watching his cooking videos to this very day. And this dish is inspired by him. You can watch the original video here . I added a few adjustments to the original recipe. My added baking soda will further keep the chicken breast moist, preventing it from drying out during the cooking process. In closing, I hope you will give this recipe a try. Ingredients: Inspired by Jacques Pépin (Serve 2) Skinless Boneless Chicken Breast Coarsely Diced, 1 Baking Soda, 1 TSP Garlic Finely Minced, 3 Cloves Parsley Coarsely Chopped, A Handful Scallions / Chives Coarsely Sliced, A Handful Sea Salt, Pinch White Pepper, Pinch Dried Mushroom Powder, Pinch Unbleached All Purpose Flour, 1 TBSP High Quality Olive Oil, 1.5 TBSP Unsalted Butter, 1.5 TBSP + 1 TBSP Chicken Stock Homemade / White Wine, 1/4 Cup Equipment: Cast Iron Skillet / Pan Directions: Please visit my " How To Make Chicken Stock " for the recipe. Coat the chicken well with the baking soda. Set aside for 15 mins. While the chicken is resting, mix garlic, parsley and scallions in a small bowl until well combined. Wash the chicken thoroughly and drain. Transfer into a large bowl. Season with salt, pepper, mushroom powder and flour. Mix until well combined. In a skillet over medium heat, add oil and 1.5 TBSP of butter. Once the butter has melted, add in the chicken. Sear until the bottom is browned. Flip and cook for another 30 secs. Deglaze with 1 TBSP of butter and chicken stock or wine. Cook until the liquid has almost evaporated. Add in the garlic mixture. Saute until aromatic. Remove from heat and transfer onto a serving plate. Serve immediately. Succulent... Simplicity is the ultimate sophistication... Recipe Video:

Jump To Recipe Jump To Video Do you remember when YouTube was booming in the late 2000s to early 2010s? That was my portal to the cooking/baking world. I have subscribed to so many cooking and baking channels. 1 of which is when I discovered Jamie Oliver. Yes, I remember it very fondly as this recipe popped up on my YouTube recommended list. That and his controversial battle against the fast food giant. Anyway, That was like 10 to 11 years ago. You can check out the original recipe here . I have adjusted the recipe to my palette and it has evolved into what it is today. I am not saying that mine is better compared to the legend. This is just my humble take on an iconic dish. I will make this dish from time to time; whenever I would like something simple yet classy at the same time. Besides, my daughters adore this dish. So, I have no complaints. You really have to give this recipe and let me know what you think. Ingredients: Inspired by Jamie Oliver (Serve 2) Skinless Boneless Chicken Breast, 1 Sea Salt, Pinch White Pepper, Pinch Dried Mushroom Powder, Pinch Cumin Powder, Pinch Sumac Powder, Pinch Dried Oregano, Pinch White Sesame Seeds, Pinch Fresh Lemon Zest, 1/2 Lemon Parmigiano Reggiano, For Grating Parma Ham / Prosciutto, A Few Slices Sesame Oil, 2 TBSP Chicken Stock Homemade / White Wine, 1/2 Cup Balsamic Vinegar, 2 TBSP Garlic Finely Minced, 3 Cloves Parsley Coarsely Chopped, A Handful Some Fresh Greens, A Handful (I'm using some lettuce and arugula) Black Pepper, Pinch Fresh Lemon Juice, 1 TBSP High Quality Extra Virgin Olive Oil, 1 TBSP Equipment: Cast Iron Skillet / Pan Directions: Please visit my " How To Make Chicken Stock " for the recipe. Prep the Chicken Lay a piece of cling film on your work surface and place the chicken breast in the center. Cover with another piece of cling film and pound until evenly flat using a meat mallet, rolling pin, or skillet. Season and Layer In a small bowl, mix together salt, pepper, mushroom powder, cumin, sumac, oregano, sesame seeds, and lemon zest. Sprinkle generously over the chicken. Grate parmigiano over the top, then layer slices of Parma ham to fully cover the chicken. Gently press down so everything adheres. Cook the Chicken Heat oil in a skillet over medium heat. Carefully place the chicken in the skillet, Parma ham side down. Cook until the edges turn white and the Parma ham is golden and crisp. Flip and cook the other side briefly until done. Remove from heat and let rest. Make the Pan Sauce (Optional) In the same skillet, deglaze with chicken stock or wine. Reduce by half, then add balsamic vinegar, garlic, and parsley. Continue reducing until slightly thickened. Stir in any juices released from the resting chicken. Remove from heat and set aside. Assemble and Serve In a large bowl, toss salad greens with salt, black pepper, lemon juice, and olive oil. Transfer to a serving plate. Top with the chicken and drizzle with the pan sauce. Serve immediately. Tender, juicy and chickenlicious... Jamie Oliver is a genius... Recipe Video: