Chop the tarragon finely. Combine all the ingredients and place one egg of stuffing inside each chicken. Truss the chickens. Place the chickens on an oven tray and bake at 110 °C until a core temperature of 70°C. Let the chickens rest and grill them just before serving, basting them with tare. Cut the chickens lengthwise before plating.
Make a caramel of the sugar. Add mirin, sake and soy sauce. Reduce by half.
Boil the potatoes with the skin on. Press the potatoes through a sieve. Add the other ingredients except for the cheese to the potato mass. Season with salt and pepper. Shape the paste into balls and make a small cavity. Fill the cavity with grated cheese and seal the dumplings. Steam or boil for 10 minutes just before serving.
Divide the cabbage into 4 pieces. Melt the butter and mix it with the tarragon and garlic clove. Place the cabbage in a vacuum bag and add the garlic butter. Seal and steam for 10 min. If you do not have access to a vacuum machine you can fry the cabbage with the butter on very low heat instead. Drain the cabbage and keep the liquid for the chicken jus. Shred the kale and fry in butter until crispy just before serving. Season with salt.
Reduce the chicken stock by half. Before serving, add the ginger and the butter from the cabbage. Season with some of the tare, ground allspice and lemon juice.