BON APPETIT SIGN RECIPES

Steps:

• Place mushrooms in a medium bowl and pour in 1½ cups hot water to cover. Let sit 30 minutes to rehydrate.
• Squeeze out rehydrated mushrooms over bowl to catch soaking liquid; thinly slice mushrooms.
• Add eggs and hon-dashi to bowl of mushroom soaking liquid and whisk to combine. Strain through a fine-mesh sieve into a heatproof serving bowl (you will steam and serve from this bowl) to remove bubbles. Using a spoon, skim off any remaining bubbles, then gently sprinkle mushrooms over egg mixture.
• Place a steaming rack or basket in a large pot with a lid (make sure your bowl will fit in the pot when covered with lid). Pour in water to come 2" up sides of pot and bring to a simmer over medium heat. If using a Tatung steamer instead, add 1 cup water to steamer.
• Carefully place bowl with egg mixture into steamer and cover immediately, leaving lid slightly askew for steam to escape. Reduce heat to medium-low and steam, adjusting heat as needed to keep water at a gentle boil, until egg mixture is set and jiggly when shaken, 12–15 minutes. If using a Tatung steamer, place bowl with egg mixture in steamer and cover with lid, propping open with a folded paper towel. Press cook switch and wait until switch bounces back, about 15 minutes.
• Carefully remove bowl from steamer (use a hot dish clip or heatproof gloves). Top steamed eggs with soy sauce, scallion, and chili crisp as desired.

Steps:

• Combine garlic and spices.
• Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
• Add giblets and saute until cooked through.
• Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
• Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
• Add to chicken.
• Stir in remaining stock and season with salt and pepper.
• Cover and simmer 30 minutes.
• Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
• When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
• Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
• Degrease soup if necessary.
• Stir in lemon juice, then blend in cream.
• Taste and adjust seasoning.
• Pour into heated tureen and sprinkle with parsley and almonds.