Pan Seared Chicken Thighs with Leeks

on


D: 2022/06/30

Ingredients:

Main

    • Chicken Thighs, 2pcs, Boneless and Skin-on
    • Leek, 1 stock
Sides
    • Chikuwa, 3pcs
    • Baby Spinach and Baby Rocket, 2 cups
    • Asparagus
    • Corns

Condiments:

  • Salt
  • Pepper
  • Cornstarch 
  • Sesame Oil 
  • Cooking Sake
  • Soy sauce

Lunchbox Garnish:

  • Coriander 
  • Lettuce 
  • Black Sesame Seeds
  • Toasted Sesame Seeds

How to make:

Preparations:

Chicken Thighs
    1. Remove excess fat and cut into pieces.
    2. Rub 2/3 salt and a little pepper, 1 tablespoon sesame oil and leave it for 10 minutes. (I usually leave it overnight, to avoid the waiting time in the rush morning)
Leeks
    1. Cut the leek diagonally with a width 1 cm along with the white part.

Steps:
Chicken Thighs with Leeks
    1. Pat dry and add some cornstarch to chicken thighs before cooking.
    2. Heat 1/2 teaspoon of oil on a non-stick pan over medium heat.  Wipe oil with paper towel on whole pan, make sure the pan surface coats with lightly oil.
    3. Place the chicken thighs skin side down to a pan. DO NOT MOVE them around for the next 4 minutes. 
    4. Peak under the chicken at the 4 minutes mark. If they are gold, seared and crisp, flip them over.
    5. Once flipped, let them fry for about 2 minutes.
    6. Add 2 teaspoons soy sauce and 2 teaspoons of cooking sake. Add Leeks and stir fry for 1 minute.
    7. Sprinkle some toasted sesame seeds on top.