Combine chicken with six scallions, imitation soy sauce, garlic, ginger, and salt in a large bowl. Mix well and set aside.

Combine all ingredients in a medium bowl. Beat well, preferably with a hand mixer.

Heat a nine-inch (23-centimeter) nonstick frying pan or crepe pan over medium heat. Coat the pan with nonstick cooking spray.

Pour 1/3 cup batter into the pan. Cook until the top is just set and the crepe is cooked through. Remove from pan to cool. Repeat with remaining batter and set aside.

Place the spices in a heatproof bowl and stir to combine.

Heat the oil in a small saucepan over medium heat for two minutes. Pour the oil over the spice mixture, then let cool completely for 30 minutes. Transfer the mixture to a glass jar. It can be stored in the refrigerator for up to three months.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). To

assemble the lasagna, press a thin layer of the chicken mixture into a deep nine-inch (23-centimeters) round pan. Top with some cabbage, drizzle with some chili crisp, and then add a crepe. Repeat until you have six layers, finishing with a crepe.

Add the chicken broth, which should come up a little less than halfway up the sides. Cover loosely with aluminum foil.

Fill a large aluminum pan with water and place the pan inside the water bath. Bake for 45 minutes, until cooked through.

Garnish with remaining scallions and drizzle with chili crisp.