1 chicken thigh, bone-in, skin on
Marinade:
1/4 tsp Thai Garlic Pepper Spice Mix to both sides of thigh
1 tsp Kecap Manis
Let marinate overnight in fridge
Sit and room tep for 30-45 min
Coat with freshly grated coconut (2 Tbl) mixed into 2 Tbl Thai Garlic Pepper Spice Mix, and I think I added 1/2 tsp sesame oil.
Add 1 Tbl cooking oil to HCP and heat under low-medium heat HCP for 1-2 min, but not smoking hot.
Saute on skin side until nicely browned, about 1 min, depending on fire.
Saute on other side for 2 min
Simply turn and judge degree of sauteing so that each side is browned nicely.
Test done-ness with a fork or knife.
Next time to test cooking technique and timing again.
2 min before fire off.
Finally fire off, and allow to sit in covered pan for 5 min to allow further cooking under transient heat.
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