Soy Sauce Chicken

Ingredients

- 8 slices ginger
- 1 head garlic
- 2 bunches green onion
- 4 star anise
- 2 sticks cinnamon
- 1 1/2 tsp szechuan peppercorns
- 1 tsp fennel
- 1 1/2 tsp cloves
- 1 1/2 cup light soy
- 1 1/2 cup dark soy
- 2 tsp salt
- 6 oz rock/palm sugar
- 8 cups hot water
- chicken

Directions
1. Take chicken out of the fridge to get to room temperature
2. Sauté garlic, ginger and scallions in oil on low heat until fragrant
3. Add dry spices and continue to heat until fragrant
4. Add soy sauces, salt and most of the sugar - simmer for 20 minutes, taste for final seasoning adding more salt/sugar as needed
5. Add chicken to the liquid, breast side up (liquid should not cover the breast)
6. Turn up heat to medium high until temperature of liquid reaches ~200F, then turn down heat to maintain temperature
7. Cook for 25 minutes, cover off, baste breast with liquid
8. Take off heat, flip chicken breast side down with tongs, cover for 15 minutes
9. Remove from heat and carve once cooled

Depuy Lentil, Kale, Roasted Yam Salad

Ingredients

Depuy Lentils
- 1 cup Depuy lentils
- 1 onion diced
- 1 carrot diced
- 1 celery rib diced
- 2 cloves garlic
- 1 piece cloves
- 3.5 cups water/stock
- finely diced shallot/red onion
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- salt/pepper

Roast Yam
- 1 diced yam
- ground cumin
- ground ginger
- thyme
- oil
- salt/pepper

Kale
- 2 bunches, leaves torn into pieces

Dressing
- tahini
- lemon juice
- lemon zest
- olive oil
- yogurt
- 1 clove minced garlic
- salt/pepper

Directions
- Mix diced yam with oil and seasonings, roast in 375 degree oven for ~30 minutes
- Wash lentils and boil for 2 minutes before straining. Return to pot with onion, carrot, celery, garlic, cloves and bring to boil in stock/water, simmer for ~25 minutes or until soft. Strain out liquid, add shallot and remainder of seasonings
- Steam kale
- Make dressing
- Combine all ingredients

Potato and Green Bean Salad with 7-minute Egg

Ingredients
- 2 1/2 lbs new yukon potatoes
- 4 eggs
- 3 tbsp apple cider vinegar
- 2 tbsp whole grain mustard
- 1 tsp honey
- 1/3 cup olive oil
- 1 cup chopped parsley
 - 3 tbsp coarsely chopped dill pickle
- 1 lb green beans

Directions
1. Steam potatoes 20-30 minutes, or until done
2. Steam green beans until just done (2 minutes)
3. Make 7-minute egg: heat water until boil then turn down heat to simmer, lower eggs with spoon, time 7 minutes, remove from water and run under cold water, peel
4. Combine mustard, honey, vinegar, oil and parsley, season with salt and pepper
5. Halve potatoes and dress with dressing, add beans and eggs and mix until all combined

Jam Muffins

Ingredients

- 3 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cardamom
- 12 tbsp unsalted butter
- 1 1/2 cups sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups sour cream
- 1/3 cup jam

Directions
1. Heat oven to 350F, spray 12 muffin tins with nonstick spray
2. Whisk together flour, baking powder, baking soda, salt and cardamom
3. In stand mixer with paddle, cream butter and sugar together on high speed until fluffy. Turn mixer down to low and add eggs 1 at a time. Add vanilla and mix
4. With mixer on low, add flour mixture in thirds until just combined
5. Add sour cream and mix 1 minute
6. Spoon 2 tbsp batter into each cup and spread over bottom. Spoon 1 heaping tsp jam into the centre. Top off with 2 tbsp batter
7. Bake 20-25 minutes until golden brown. Let cool then transfer to wire rack

EMP Granola

2 3/4 cups (340g) rolled oats 

1 cup (145g) pistachios (or whole almonds) 

1 cup (60g) unsweetened coconut chips 

1/3 cup (55g) pumpkin seeds

1/4 tbsp table salt (slightly more if Kosher) (1tsp)

1/2 cup (100g) brown sugar

1/3 cup (106g) maple syrup 

1/3 cup (64g) olive oil 

3/4 cup dried cherries (or cranberries)

1. Preheat oven to 300

2. Mix oats, nuts and salt in big bowl

3. Heat sugar, oil and syrup in pan until sugar dissolved, mix into dry ingredients

4. Bake in single layer on baking pan for 35-40 minutes (until golden), mixing several times

5. Remove from oven and mix in cherries. Let cool completely 

Vietnamese Pomelo Bean Thread Salad

Ingredients
- 1 ripe pomelo
- protein (sous-vide pork)
- 2 portions bean thread vermicelli
- 1 medium carrot julienne
- 1 cucumber julienne
- 1 bunch mint
- 1 bunch cilantro

- 2 tbsp lime juice
- 2 1/2 tbsp fish sauce
- 1 1/2 tbsp sugar
- 1 tbsp water
- 1 minced clove garlic
- chili/sambal olek

Directions
- combine salad ingredients
- combine dressing ingredients and pour over salad

Sous Vide Boneless Pork Loin

Ingredients
- boneless pork loin
- dry rub (five spice powder, salt, pepper, sugar, chili etc.)

Directions
1. generously season pork loin with dry rub
2. set sous vide for 137F
3. cook for 4-6 hours
4. remove from water bath, pat dry with paper towel, sear on all sides