Set out a scale and the equipment for Himalayan choila. Heat to a hot grate, about 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, chili flakes, garlic, fresh ginger, lemon juice, toasted sesame oil, cilantro, scallion, kosher salt. Himalayan choila is cooked in Kathmandu as its own plate, not as a copy of a restaurant menu. Grill the chicken through, chop it, and toss it with chili, sesame, and lemon. Amounts are for 4 from foods this library can count.
