In this task, you have to generate the title of the recipe given its required ingredients and directions.

[EX Q]: ingredients: '1 4- to 5-pound chicken, chopped through bones and skin into 2- or 3-inch pieces (have butcher do this)', '2 cups water', '4 thin slices peeled fresh ginger', '5 small scallions, green and white portions, sliced', '2 to 3 tablespoons Chinese rice', 'wine or dry sherry', '1/2 to 1 teaspoon kosher salt, to taste',<sep> directions: 'You will need a 3- to 4-quart heatproof glass or ceramic casserole with a tightly fitting lid; a larger pot, with a lid, that will hold the casserole, and a rack that will fit inside the pot.', 'Blanch the chicken in boiling water for 5 minutes.', 'Drain and rinse.', 'Place the chicken, 2 cups of water, ginger, scallions, rice wine or sherry and a pinch of salt in the casserole and cover with the lid.', 'Place the rack inside the larger pot.', 'Completely wrap the casserole and lid with plastic wrap and place on the rack.', 'Add water to the pot to come 1/3 up the sides of the casserole.', 'Cover the outside pot.', 'Bring the water to a boil, then lower the heat so that the water simmers steadily and creates steam.', 'Keep a kettle of hot water ready to refill the pot as water evaporates.', 'Steam until the chicken is tender and well covered with broth, about 2 1/2 to 3 hours.', 'Strain the soup, discarding the ginger and scallions.', 'Skim off fat and add salt to taste.', 'Just before serving, reheat in a saucepan, preferably enamel or glass.', 'Chicken can be nibbled on as a snack or served at room temperature with small bowls of vinegar and soy sauce for dipping.'
[EX A]: Yunnan Steamed Chicken Soup (QiguoJi)

[EX Q]: ingredients: 'FOR THE CAKE:', '1/2 cups (1 Stick) Unsalted Butter, Room Temperature', '1-1/8 cup Granulated Sugar', '1/2 cups Milk', '1 teaspoon Vanilla Extract', '3 whole Large Eggs, Room Temperature', '1-1/2 cup All-purpose Flour', '2 teaspoons Baking Powder', '_____', 'FOR THE FILLING AND TOPPING:', '1 pint Strawberries, Washed, Hulled, And Sliced', '1/4 cups To 1/2 Cups Granulated Sugar, Based On Sweetness Of The Berries', '1 Tablespoon Cornstarch', '1/2 whole Lemon (just The Juice)', '2-1/2 cups Heavy Cream', '1/2 cups Granulated Or Powdered Sugar', '1-1/2 teaspoon Clear Vanilla Extract (optional)',<sep> directions: 'Preheat the oven to 350F/175C/Gas 4, and grease and line two 8-inch cake pans.', 'Using a mixer, beat the butter and sugar until pale and fluffy. Add the eggs one by one, mixing well after each addition.', 'Mix the milk and vanilla extract together in a liquid measuring cup. Sieve or whisk the flour and baking powder together in a bowl. Then, pour the flour and milk mixtures into the creamed mixture, alternating and ending with the flour. Mix the batter completely until smooth and combined.', 'Divide the mix evenly between the two baking tins (or you can pour it all into one pan and separate it with a knife if you have a steady hand. I used two pans) and place in the oven for 25 minutes or until a skewer inserted into the center of the cake comes out clean.', 'Allow the cake to cool slightly for about 10 minutes before turning out onto a wire rack to cool completely.', 'While the cakes are cooling, place the whisk and bowl for the filling in the freezer!', 'Filling and Topping:', 'When both cake layers are completely cooled, make the strawberry filling. Place the cut strawberries in a medium sauce pan along with the sugar, cornstarch, and lemon juice. Heat to boiling and then remove the pan from the heat. With a potato masher or fork, mash the strawberries into smaller chunks. Allow the filling to cool while making whipped cream.', 'With the cold whisk and bowl, whip the cream until soft peaks form. Add in the sugar and CLEAR vanilla extract. [If you don't have clear vanilla extract, you could omit it or use the dark variety. Just know that it will change the color of the whipped cream.]', 'Assembly:', 'If the cake layers have a peak in the middle make sure to slice it off so you are left with perfectly flat layers. Place one layer face down on a cake stand and dollop with half the cooled strawberry puree. Then, add about a fourth to a third of the whipped cream, spread evenly. Carefully place the second cake layer on top and add the remaining strawberry puree. To avoid making the mess that I made, place the layers in the freezer for 30 minutes. After that time, add the remaining whipped cream generously. Feel free to garnish your cake with more hulled strawberries.'
[EX A]: Strawberry Shortcake Cake

[EX Q]: ingredients: '1 tablespoon sugar-free cheesecake pudding mix', '1 tablespoon sugar-free white chocolate pudding mix', '1 cup skim milk or 1 cup 1% low-fat milk', '1 cup ice', '2 -4 tablespoons vanilla protein powder or 2 -4 tablespoons unflavored protein powder',<sep> directions: 'Mix and drink.', 'Note: She says if you refrigerate this and don't drink it right away it will turn to pudding.'
[EX A]:
Wedding Cake Protein Shake