And as an elaboration of an earlier post about chicken thigh fillets,
I am adding a shockingly crossover variant:
At least several hours ahead of cooking, I take around six or seven chicken thigh fillets, cut off any excess of fat and cut them into small bits. These are now immersed in a mixture of lemon juice and plain Japanese soy sauce, covered and stored in the refrigerator.
Also ahead of time, I soak three cups of green lentils.
When cooking proper is to begin, I slowly sauté a cup of finely chopped celeriac in two tablespoons of butter and one tablespoon of olive oil. After five minutes, I add half a cup of chopped onion to the mix, even later a chopped clove of garlic. Before anything starts to brown, I add the lentils, water to cover, one chopped tomato, a bay leaf, freshly ground black pepper, salt, a teaspoon of dried oregano and a pinch of dried thyme. This is stirred and adjusted to a pleasant bubble.
Now the chicken bits are drained, patted dry, carefully dusted with flour and quickly browned in vegetable oil. The browned bits are directly dumped into the lentils. The cooking residue, dissolved in a dash of white wine, is added as well. Then the stew is cooked until both chicken and lentils are done. A few tablespoons of lemon juice enter at the very last. The result should be creamy and yummy.
I came to this horrifying mix of cooking traditions because, from Dutch Vegetarian days long gone, I knew that lentils and soy sauce go together really well. Having started down the path of natural taste-enhancing ingredients (such as soy sauce) I just assembled more of them: celeriac is, if treated friendly, a fantastic ingredient to almost anything (except vanilla ice cream); tomato is a well-known natural taste enhancer; I do not need to mention wine, butter, onion and garlic.