Flattened 5 Spice Chicken with Wild Spring Ramps

Tom Biegalski/Shutterstock

One of season’s most beloved and anticipated ingredients, ramps, add a springy note to this chicken dish from chef Kevin Long, who also uses ginger and five spice powder to up the zip-level. Make the most of the all-too-brief season (which may be a little late this year given the winter we’ve had) and get foraging (or just keep an eye out at Whole Foods).


Servings: 4


For the marinade
  • 8 ounce plain yogurt
  • 2 tablespoon soy sauce
  • 1 tablespoon grated ginger
  • 1 teaspoon 5 spice powder
  • 1 teaspoon ground black pepper
For the chicken
  • 4-6 ounce chicken breast (preferable skin on)
  • 1/2-1 pound whole wild ramps


  1. Combine marinade ingredients in a bowl and set aside.
  2. Cover chicken with 2 layers of plastic wrap and pound thin to 1/2 inch with a meat mallet.
  3. Toss the pounded chicken breasts generously with the marinade and refrigerate for at least 3 hours or overnight, ideally, to let the marinade penetrate and allow the yogurt to tenderize the chicken.
  4. Grill the chicken on a medium even flame. It’s important to preheat the grill evenly; the chicken cooks quickly because it’s so thin.
  5. Spray and baste the chicken with a good amount of oil. Season with kosher salt and more pepper if desired.
  6. Finish by wilting the ramps over the flame, season with salt.
  7. Serve sliced, garnished with the ramps.

You may also be interested in