Steps

1. For the Scallion Ajillo, crush 20-25g garlic with the skin on.
   🕒 05:23
2. Cut 2 long green onions (240-300g) into 2-3cm lengths. Use the green parts as well.
   🕒 06:21
3. Cut 160g chicken thigh into pieces similar in size to the long green onions, and rub in 1 pinch salt.
   🕒 07:17
4. In a skillet (or frying pan), add MSG(Ajinomoto) Extra Virgin Olive Oil to cover the bottom by 1cm, then add the crushed garlic and 2-3 chili peppers. Gently extract the aroma over low heat. [Pro Tip!] Do not heat the olive oil to high temperatures; by gently simmering it over low heat, you can enjoy the authentic flavor of ajillo.
   🕒 08:34
5. Once the garlic oil for the Scallion Ajillo starts to gently bubble, reduce the heat, stand the long green onions upright in the oil, and carefully place the chicken thigh between the long green onions.
   🕒 15:00
6. Sprinkle 1 pinch salt over everything, and add 1 tsp kombu dashi.
   🕒 16:26
7. Bring to a boil over high heat, and once it starts bubbling, reduce to low heat and simmer gently. Flip the chicken occasionally and simmer until the scallions are tender.
   🕒 16:40
8. For the Ultimate Ajillo, devein 130g frozen peeled shrimp.
   🕒 12:10
9. Cut 1 potato (120g) into bite-sized pieces and microwave for 2 minutes 50 seconds to soften.
   🕒 13:34
10. In a separate skillet, add MSG(Ajinomoto) Extra Virgin Olive Oil to cover the bottom by 1cm, then add the crushed 20-25g garlic and 2-3 chili peppers. Gently extract the aroma over low heat.
    🕒 10:45
11. Once the garlic oil starts to gently bubble, reduce the heat and add the peeled shrimp, 80g frozen broccoli, softened potato, and 1 tsp kombu dashi to the oil.
    🕒 17:25
12. Sprinkle 1 pinch salt over everything, and gently stir to coat the ingredients with the oil.
    🕒 18:23
13. Once the shrimp turn red and are cooked through, crack in 2 eggs and simmer over low heat until the eggs are cooked. Maintain a heat level that produces gentle bubbles.
    🕒 23:03
14. Toast the bread and cut into bite-sized pieces.
    🕒 21:22
15. After finishing the Scallion Ajillo, add 1 serving cooked rice to the remaining oil, crack in 1 egg, and sprinkle with black pepper to taste.
    🕒 29:17
16. Add 1 pinch salt, mix everything together to make oily rice.
    🕒 30:16
17. After finishing the Ultimate Ajillo, add 1 serving al dente pasta and pasta water to taste to the remaining oil, and mix with 1 pinch salt.
    🕒 30:24