Combo C Recipe

Prepare chicken

Pat chicken thighs dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbs vegetable oil in a medium pot or Dutch oven over medium-high heat. Place chicken skin-side down and sear until golden brown, about 4–6 minutes. Flip and sear the other side 2 minutes. Remove chicken and set aside.

Build broth

Reduce heat to medium. Add minced garlic and grated ginger to the pot and sauté 30–45 seconds until fragrant. Pour in 6 cups chicken stock and 1 cup water, scraping browned bits from the bottom. Add 2 tbs soy sauce and 1 tbs mirin. Return the seared chicken to the pot, cover, and simmer gently for 12–15 minutes, or until chicken reaches 165°F (74°C).

Finish broth

Remove chicken to a cutting board and let rest 5 minutes. Whisk 1 tbs white miso paste with a ladle of hot broth until smooth, then stir back into pot. Stir in 1 tsp sesame oil. Taste and adjust seasoning with extra soy sauce or salt if needed.

Prepare toppings & noodles

While broth simmers, soft-boil eggs: bring a small pot of water to a gentle boil, add eggs and cook for 6½ minutes for jammy yolks. Transfer eggs to ice bath, peel and halve. Slice green onions thinly. Quickly blanch napa cabbage or bok choy and bean sprouts in boiling water for 30–45 seconds, then drain. Cook ramen noodles according to package instructions in separate pot (2–3 minutes for fresh, follow package for dried). Drain noodles.

Assemble

Slice the rested chicken thinly (or shred). Divide cooked noodles between two bowls. Ladle hot broth over the noodles. Top with chicken slices, halved soft-boiled eggs, blanched greens, bean sprouts, sliced scallions, a piece of nori if using, and a drizzle of chili oil if desired.

Make filling

In a small bowl combine 1/4 cup ground pork, 1/4 cup finely shredded cabbage (squeezed dry), 1 tbsp chopped green onion, 1/2 tsp grated ginger, 1/2 clove minced garlic, 1/2 tsp soy sauce, 1/4 tsp sesame oil and 1/8 tsp salt. Mix until combined and slightly sticky.

Fill dumplings

Lightly dust work surface with cornstarch. Place one gyoza wrapper on the surface, keep others covered to avoid drying. Spoon about 1 tablespoon of filling into the center of each wrapper. Wet the edge of the wrapper with a little water, fold in half and pleat or press edges to seal, making sure there are no air pockets. Repeat for 3 dumplings.

Pan-fry & steam

Heat a nonstick skillet over medium heat and add 2–3 tbs of vegetable oil to coat the pan. Place the gyoza flat-side down and fry until bottoms are golden brown, about 2–3 minutes. Carefully pour 3 tbs water into the pan (watch for splatter) and immediately cover with a tight-fitting lid to steam for 3–4 minutes, or until the wrappers are translucent and filling is cooked through. Remove lid and cook another 30–60 seconds to crisp the bottoms. Transfer to a paper towel-lined plate.

Serve with dipping sauce

Whisk together 1 tsp soy sauce, 1 tsp rice vinegar, 1/4 tsp sesame oil and a pinch of chili flakes if using. Serve gyoza warm with the sauce.

Bloom gelatin

Pour 1 tbs cold water into a small bowl and sprinkle 1 tsp unflavored gelatin over it. Let sit 3–5 minutes to bloom.

Dissolve & flavor

In a small saucepan, combine 1 cup water and 2 tsp sugar over low heat just until warm (do not boil). Stir in 2 tbs sakura syrup or blossom-flavored syrup. Remove from heat and stir in the bloomed gelatin until fully dissolved. Taste and add more syrup if a stronger blossom flavor is desired.

Set jelly

Pour the mixture into 3 small serving ramekins or molds (or into one small dish to portion). If using edible preserved cherry blossoms, rinse briefly to remove excess salt and place one blossom in each ramekin before pouring. Let cool to room temperature, then refrigerate for at least 2 hours or until firmly set.

Serve

When set, optionally top with a small drizzle of extra sakura syrup or a fresh blossom. Serve chilled as a light floral finish to the combo.