4 chicken drumsticks
4–5 slices fresh ginger
1 stalk spring onion, cut into batons
2 stalks spring onion, finely chopped
6 cloves garlic, finely diced
1 knob ginger, grated
1/2 tbsp salt
3 tbsp neutral oil
2 tbsp light soy sauce

1 small chicken (3–3½ lb / 1.5 kg, preferably with head and feet)
1 tablespoon salt
12–14 cups / 3–3.3 L water
4–5 slices ginger
2 whole scallions
Ice
2 oz / 55 g chicken fat (from cavity)
1 teaspoon neutral oil
4 cloves garlic, minced

½ kg / 500 g chicken, skinless bone-in or boneless, large pieces
3 tablespoons / 45 ml plain yogurt
1¼ tablespoons ginger garlic paste
½ to ¾ teaspoon salt
¼ teaspoon turmeric
½ to 1 teaspoon red chilli powder
½ to 1 tablespoon garam masala
1 tablespoon lemon juice (optional)
2 tablespoon / 30 ml ghee or oil

3 large boneless, skinless chicken breasts (about 2 ¼ lb / 1 kg), sliced horizontally into 6 cutlets, patted dry
Kosher salt
Black pepper
¼ cup / 30 g all-purpose flour
3 tablespoons / 45 ml extra-virgin olive oil, plus more as needed
3 tablespoons / 45 g unsalted butter
3 garlic cloves, chopped
1 tablespoon tomato paste
½ teaspoon dried oregano

1 tbsp oil
400 g / 0.9 lb onion, sliced into 1 cm / ⅜" wide pieces
250 g / 0.6 lb potato, cut into 1.5 cm / ⅝" cubes
100 g / 3.5 oz carrot, sliced to 7 mm / ¼" thick pieces
800 ml / 1.7 pt water
½ packet of 230 g / 0.5 lb House Vermont Curry (Mild)
4 Chicken Cutlets, cut into 2.5 cm / 1" wide strips
4 tbsp fukujinzuke
4 cups cooked rice, hot