Cut the chicken thigh open with a knife and cut it in half.

Sprinkle garam masala powder, salt, and black pepper on (1).

Then drizzle salad oil over the entire surface and leave it to marinate for a while.

Grill (3) until golden brown.
*If you can't grill it, you can also saute it in a frying pan.

Fry the chili pepper and garlic in Olive oil to bring out the aroma.

Add the onion to (1) and saute lightly.

Add the diced tomatoes to (2) and simmer over low heat for about 10 minutes.

Season to taste with cumin, salt and pepper.

Pour the sauce onto a plate, place the buttered rice on top, and shape it using a ring mold or similar.

Place the grilled chicken on top of (1).

Garnish with arugula and serve.

Mix the green onions, ginger, salt, and Shaoxing wine in a bowl, stirring frequently.
Once the mixture becomes sticky, add the chicken thighs and mix gently, then leave at room temperature for about 15 minutes to allow the seasoning to blend.

(1) Place the meat on a cutting board (skin side down) and pound it with a bottle or something similar to make it even in thickness.

Cut off any excess flesh that is sticking out from the skin, place it at the front towards the beginning of rolling, and sprinkle with black pepper.

Place two layers of plastic wrap on top of each other, then place (3) on top and roll tightly in the same manner as for sushi rolls.
Once rolled up, hold both ends of the wrap and roll it like a roller to squeeze it out, then tie both ends together.

(4) Then wrap it in aluminum foil.

(5) Place in a steamer and steam for 9 minutes.
*At this time, do not cook the meat completely; cook it for about 7 minutes.

Remove the aluminum foil wrap and wrap the meat with twine.

Add (7) to a frying pan heated over low heat and fry until golden brown (about 10 minutes).
*If you wipe off the oil that comes out of the meat with kitchen paper, it will cook nicely.

Unthread the meat, cut it into pieces and arrange on a platter with the garnish.

Finish by adding sauce.

Add clams and water to a pot, cover and bring to a boil.

Simmer over low heat for 12 minutes, then turn off the heat and let sit for 15 minutes before straining.
Once the clams have released their stock, transfer them to a separate plate.

Boil the strained soup until it is reduced to about 450cc.
Season with salt and Japanese dashi stock, and add saffron powder to create a deep yellow soup.

Add 2 tablespoons Olive oil to a frying pan and sauté the garlic over low heat until golden brown.

Add the onion and continue to sauté until softened.

Add the diced tomatoes and simmer briefly to remove the acidity.

Heat another frying pan with 1 tablespoon of Olive oil and saute the chicken thighs until the skin is crispy.

Heat a hot plate to 150°C, add Olive oil (3 tablespoons), add the rice and saute.

When the rice is warm, add the soup, (3), (4), and the clams on a separate plate and mix well.

Turn the hot plate down to 100°C (around the "keep warm" setting), arrange the remaining ingredients raw except for the lemon, cover and heat for 12 to 14 minutes.

When you hear a metallic burning sound from all over the pot, turn it off and let it steam for 3 minutes.

Garnish with lemon and it's done.