Chicken is a must-have! The perfect recipe for Christmas

・Chicken legs: 4
・Onion: 1
・Tomatoes: 1 can
・Water: 600ml
・Garlic: 2 cloves
・Ginger: 1 small piece
・Cumin seeds and garam masala: 1 tsp of each
・Curry powder: 2 tbs
・Consommé: 1 tbs
・Soy sauce: 2 tsp
・Honey: 1 tsp
・Olive oil: 2 tbs

Carrots, green peppers, paprika, pumpkin, lotus root, burdock, etc. (optional)

1. Poke about 10 holes in the skin side of the chicken legs with a fork, sprinkle with salt and pepper and leave for about 10 minutes to season.

2. Add olive oil to a pan and fry the chicken on both sides until golden brown.

3. Turn off the heat, remove the chicken and add the chopped ginger, garlic and cumin seeds and fry on low. Once fragrant, add the chopped onion and fry on medium.

4. Add the garam masala and curry powder to the mixture in step 2 and stir-fry for about 1 minute. Add the chicken, remaining ingredients and seasonings and simmer, skimming off the scum occasionally (you can simmer for at least 20 minutes, or up to an hour).

Season with salt and pepper and the soup is ready.

5. Deep fry, or pan fry or grill the vegetables in a frying pan with a little oil. Pour the soup curry into bowls, arrange the vegetables and chicken in a colorful arrangement, and you're done!

Curry powders vary greatly in spiciness, so you need to be careful when using it for the first time. If you like mild curry powder, you can't go wrong by choosing "no spiciness," "no chili peppers," or "mild for children."

・Chicken thighs: 2
・Salt and pepper: a little

・Fresh shiitake mushrooms: 6-8
・Dried figs (soft type): 4
・Carrot: 1/2
・Butter: 1/2 tbs
・Kitchen twine: enough length

1. Add butter and shiitake mushrooms (with the stems removed) sliced into 1cm pieces to a frying pan, sauté until the mushrooms are soft, then turn off the heat.
Cut the dried figs into 1cm cubes and shred the carrots and combine with the shiitake mushrooms.

2. Open the thick parts of the chicken thighs with a knife, making sure the thickness is as even as possible. Poke a dozen holes in the skin with a fork to prevent shrinkage during cooking.

3. Place the dough skin-side down on the plastic wrap and place 1 on top. If you place it on the edge, it will spill out when you roll it up, so try not to place it within 1 cm of the end.

4. Use the plastic wrap like a rolling mat to roll up the dough. Once you've finished rolling, tie it in 4-5 places with string. You can roll it in a spiral shape, or you can roll it in a circle with the filling in the center.

5. Place 4 on a baking tray, sprinkle with salt and pepper, and bake in a preheated oven at 190°C for 30 minutes.

Once cooked, cover the surface with aluminum foil and leave for about 20 minutes to cook completely through with the residual heat.

6. Cut into bite-sized pieces and serve. You can also use the meat juices as gravy to serve with the chicken.

If some people don't like shiitake mushrooms, you can use mushrooms or maitake mushrooms instead. You can also make this with boiled spinach for a vibrant green color!

・500g chicken wings: (around 10 pieces)
・★ Soy sauce: 2 tbs
・★ Mirin: 2 tbs
・★ Sugar: 1 tsp
・★ Garlic: 1 clove
・Salt and pepper (you can also use herb salt or garlic salt)

Cherry tomatoes, bell peppers, king oyster mushrooms (choose ingredients that cook quickly)

If you want to add hard vegetables like potatoes, pumpkins, or carrots, lightly steam them beforehand before putting them in the oven.

1. To allow the flavor to penetrate more easily, poke about 10 holes into each chicken wing with a fork.

2. Grate the garlic and put it in a plastic bag along with the ingredients marked with ★. Gently knead the contents together. Tie the bag to prevent moisture from leaking out and leave it at room temperature for about 30 minutes.

3. Cut the accompanying vegetables into bite-sized pieces.

4. Remove the meat and arrange the meat and vegetables densely in a large gratin dish. Season the meat and vegetables all over with salt and pepper and bake in a preheated oven at 190°C for 30 minutes.

5. After 10 minutes of grilling, brush the meat with the marinade to make it juicier and more lustrous.

6. Insert a bamboo skewer into the center and if the juices run clear, it's done! Garnish with a rosemary sprig to make it even more Christmas-like.