Juicy pan fried chicken
Directions
- 1Salt the skin-on chicken thighs, two per person, and lay them skin-side down in a cold pan with no oil.
- 2Cook the chicken on low heat to render out the fat, allowing them to brown and release from the pan naturally.
- 3Once the chicken is golden, turn them over and paint with a generous amount of oyster sauce.
- 4Transfer the chicken to the oven for 5 minutes at 180 Celsius.
- 5After removing from the oven, baste the chicken with the rendered fat for a glossy finish.
- 6Remove the chicken from the pan and place on a baking tray or in a 50 Celsius oven to keep warm.
- 7Add diced shallots to the pan with the pan drippings and cook until translucent.
- 8Add minced ginger and garlic to the pan and cook for about a minute.
- 9Deglaze the pan with dry vermouth, then reduce until it becomes jammy.
- 10Add light soy sauce, dark soy sauce, rice wine vinegar, and mirin to the pan and cook for another minute.
- 11Pour in chicken stock and reduce until the sauce traces through with a spatula.
- 12Finish the sauce with fresh lime juice.
- 13Turn off the heat and add cold butter straight from the fridge, keeping the pan moving to emulsify.
- 14Taste the sauce for seasoning and adjust with black pepper as desired.
- 15Cut the Hispi cabbage into quarters and fry them on both sides in olive oil until browned.
- 16Transfer the fried cabbage to a saucepan with water to braise, adding salt, rice wine vinegar, and mirin.
- 17Cook the cabbage with the lid on for a total of 20 minutes, or until the core is tender.
- 18Remove the braised cabbage and save the braising liquid for later use.
- 19In a blender, combine crème fraîche, white miso, toasted sesame oil, minced garlic, minced ginger, lime juice, parsley, coriander, and salt.
- 20Blend the ingredients until smooth and pour the herb cream into a bowl.
- 21Use the saved braising liquid from the cabbage to cook the rice.
- 22Add rice to the braising liquid, using one and a half times the water to rice by weight.
- 23Bring the rice to a light boil, then turn the heat down and leave the lid on for about 10 minutes.
- 24Turn off the heat and leave the lid on for another 5 minutes to steam the rice.
- 25Fluff the seasoned rice with a fork.
- 26In a bowl, mix light soy sauce, dark soy sauce, mirin, toasted sesame oil, cornstarch, and a touch of water.
- 27Add tenderstem broccoli to a cast iron pan with olive oil on medium heat and turn it as it browns.
- 28Remove the broccoli, then add chili oil, and toast off some freshly minced garlic and ginger.
- 29Return the broccoli to the pan, followed by the mixed sauce.
- 30Turn the heat down to low, place the lid on, and cook until the broccoli is tender (about a minute).
- 31To plate, add the herb cream to a few layers of the cabbage and top with furikake seasoning.
- 32Serve the chicken with the pan sauce, rice seasoned with the braising liquid, cabbage, and broccoli.
Ingredients
- 4 chicken thighs
- Salt
- oyster sauce
- diced shallots
- minced ginger
- garlic
- dry vermouth
- light soy sauce
- dark soy sauce
- rice wine vinegar
- Mirin
- chicken stock
- fresh lime
- 3 pieces cold butter
- black pepper
- 1 Hispi cabbage
- olive oil
- crème fraîche
- white miso
- toasted sesame oil
- lime juice
- parsley
- coriander
- rice
- cornstarch
- water
- tender stem broccoli
- chilli oil
- furikake seasoning
Equipment
pantongsbasting brushoventea towelspoonsaucepanbaking trayblenderbowlwhiskcast iron panchopping boardknifestrainer
Tips
- The way of cooking chicken by starting with a cold pan is very measured and non-stressy.
- Make sure to leave a towel on the handle of the pan after removing it from the oven to remind you it's hot.
- Keep the pan moving when adding cold butter to the sauce to emulsify it beautifully.
- Braised cabbage can be done ahead of time and are easily reheated.
- You can strain the sauce to make it smooth, but a chunky sauce with the chicken is also good.
- To simplify the meal, you can choose to make only a few of the elements.