Salt the chicken thighs and place skin-side down in a cold pan with no oil

Cook on low heat to render the fat until golden brown and the chicken releases naturally

Turn the chicken over and paint generously with oyster sauce

Bake in the oven at 180°C for 5 minutes

Remove from oven and baste with rendered fat

Transfer chicken to a 50°C oven to keep warm while making the pan sauce

In the same pan, cook diced shallots until translucent

Add minced ginger and garlic, cook for about 1 minute

Deglaze the pan with dry vermouth and reduce until jammy

Add light soy sauce, dark soy sauce, rice wine vinegar, and mirin, cook for 1 minute

Add chicken stock and reduce until the spatula traces through

Turn off heat and whisk in cold butter until emulsified

Taste and adjust seasoning, finish with fresh lime juice

For the cabbage: cut into quarters and fry on both sides in olive oil

Braise the cabbage in water with salt, rice wine vinegar, and mirin for 20 minutes with lid on

Reserve the braising liquid for cooking rice

Make herbed cream by blending crème fraîche, white miso, toasted sesame oil, minced garlic, ginger, lime juice, parsley, coriander, and salt

Cook rice using 1.5 times the braising liquid to rice by weight, bring to boil, reduce heat, cover for 10 minutes

Turn off heat and let rice rest covered for 5 minutes

For broccoli: heat olive oil on medium, add tender stem broccoli and turn as it browns

Remove broccoli and add chili oil to the pan

Toast minced garlic and ginger in chili oil

Return broccoli to pan, add sauce made from light soy sauce, dark soy sauce, mirin, toasted sesame, cornstarch, and water

Cover and cook on low heat until tender, about 1 minute

To plate: layer herbed cream with cabbage, top with furikake seasoning, add rice, and top with broccoli

Serve chicken with pan sauce on the side