2 recipes converted from their YouTube cooking videos.

A classic Hong Kong‑style soy sauce chicken made easy by halving the bird and tightening the skin with hot water. The chicken is braised in a fragrant soy‑based sauce with cinnamon, star anise, sake, mirin, dashi and a splash of rosé wine, then finished with a glossy reduction and a bright ginger‑scallion oil. Perfect for a Chinese New Year feast or a comforting weeknight dinner.

Crispy, golden Korean‑style chicken wings made in an air fryer and tossed in a sweet‑savory soy‑garlic glaze. Using low‑salt Kikkoman soy sauce, egg white, and potato starch gives a light, airy crust without deep‑frying, while the glaze adds umami, garlic, and a hint of Japanese flavor.