Steps

1. Crush 1 clove of garlic (approx. 5g) and finely chop it.
   🕒 02:17
2. Cut 70-80g chicken thigh into bite-sized pieces. Once cut, season with salt and pepper.
   🕒 02:37
3. Heat 1 tsp olive oil in a frying pan, add the seasoned chicken thigh and finely chopped 5g garlic, and stir-fry until crispy and browned.
   🕒 03:58
4. Once the chicken is cooked, add 1 tsp all-purpose flour and stir-fry, coating the chicken thoroughly until no longer powdery.
   🕒 05:20
5. Add 120ml milk, 1/3 to 1/4 tsp yuzu kosho, 1 tsp chicken stock powder, a pinch of sugar, and 15g pizza cheese, mix, and simmer until reduced.
   🕒 05:53
6. Tear 1 sheet of nori into the sauce, mix until dissolved and incorporated, and simmer until it's thick enough to draw a line with a spatula.
   🕒 07:01
7. In a separate pot, bring water to a boil, add salt (amount to reach 1% salinity), and cook 100g of 1.6mm pasta al dente, about 1 minute less than the package instructions (approx. 5.5-6 minutes).
   🕒 08:09
8. Add the cooked pasta to the frying pan with the sauce, then add 10g butter and 1 tbsp pasta water and mix everything well.
   🕒 09:57
9. Turn off the heat, plate the pasta, and tear the remaining 1 sheet of nori to scatter on top.
   🕒 10:37