Chicken Teriyaki Rice Burger

Ingredients:
4-5 bone-in ~ skinless chicken thighs
Cooked Japanese rice
Seasoning seaweed

Marinade
1/2 cup soy sauce
1/4 cup teriyaki sauce
2/3 cup packed brown sugar
1/4 cup honey
1 cup chicken broth
1 onion ~ finely chopped
5 cloves garlic ~ minced
2 tbsp. minced ginger root
1/2 tsp black pepper
1/4 tsp white pepper
1 tsp five-spice powder
1 tsp smoked paprika

Tartar sauce
2 boiled egg
1/4 onion ~ finely chopped
2 tbsp. mayonnaise
1 tsp lemon juice
Salt/Pepper ~ taste

Method

1. Put boiled egg inside a mesh sieve & push it through. In a bowl, combine the egg and the ingredients for the tartar sauce & mix well.  Set aside.
2. In another large bowl, combine all the ingredients for the marinade.  Whisk together until smooth.  Add the chicken thighs to marinade; cover & refrigerate for 2 - 24 hours.
3. Grill the chicken, moving it around the grill as needed & turning twice until the chicken is cooked.
4. While the chicken is cooking, simmer the marinade for 3-5 mins until it is thickened.  During the last five mins, the chicken is on the grill, glaze the chicken with the marinade.
5. In a separate pan, heat some sesame oil.  Place round molds on top & fill with cooked rice.  Cook the rice on both sides.
6. Transfer rice patties onto plate, wrap the patties with seaweed, top with lettuce, teriyaki chicken & tartar sauce followed by second wrapped seaweed patty.

Angel Food Cake (Ver 2)

Ingredients
12 egg whites / 425ml
425g granulated sugar
140g cake flour
1 tbsp vanilla extract
2 tbsp lemon juice
1/4 tsp salt

Method

1. Adjust the oven rack to the middle position & preheat to 180 deg.C.  Sift cake flour & set aside.
2. Combine egg whites, sugar & vanilla extract in the bowl of a stand mixer fitted with the whisk attachment.  Mix on low (speed 1) about 1 min, then increase to medium-low (speed 4) & whip 3 mins; the whites will be dense & dark.
3. With the mixer still running, add lemon juice & salt.  Immediately increase to medium (speed 6) & whip 3 mins more; the meringue will be thin but foamy.  Increase to medium-high (speed 8) & continue whipping about 2-4 mins until the meringue is glossy white & thick enough the pattern left by the wire whisk.
4. Sprinkle cake flour on top & stir with a flexible spatula to roughly combine.  Switch to a folding motion, scraping from the bottom up & folding through the center until no pockets of flour remain.
5. Scrape the batter into a 10" aluminum tube pan & bake for 45 mins until the cake is puffed, golden & firm to the touch.
6. Invert pan onto its stilts & cool until absolutely no trace of warmth remains.  Slide an offset spatula around the sides of cake to loosen, remove the insert & slide spatula under the bottom as well.  Flip onto a serving plate.