Pan Seared Chicken Thighs and Tamagoyaki

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D: 2022/07/25

Ingredients:

  • Chicken Thighs, 600g
  • Egg, 6pcs
  • Broccoli, 100g

Condiments:

Pan Seared Chicken

    • Salt, 1 teaspoon 
    • White Pepper, 2 teaspoons 
    • Soy Sauce, 1 tablespoon 
    • Sesame Oil, 1 tablespoon 

Tamagoyaki

    • Salt, 1 teaspoon 
    • Mirin, 1/2 tablespoons 

Garish:

  • Sesame Seeds
  • Mixed Salad Leaves
  • Ham
How to make:

Preparations:

Chicken Thighs
    1. Remove excess fat.
    2. Rub salt and a little pepper, soy sauce, sesame oil and leave it for 10 minutes.

Steps:
Pan Seared Chicken Thighs
    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. Sprinkle some toasted sesame seeds on top. 
Tamagoyaki (Japanese Rolled Omelette)
    1. Gently whisk the eggs in a bowl.
    2. Combine the condiments and mix well.
    3. Heat the pan over medium hear, dip a folded paper towel in the oil, and apply some of it to the pan.
    4. Once the pan is hot, pour a thin layer of the egg mixture into the pan, tilting the pan, make sure the egg mixture coats the cooking surface.
    5. Start rolling the egg into a log shape, from one side to the other side.
    6. Apply more oil to the pan with a paper towel, pour in a new thin layer of the egg mixture and roll again.
    7. Repeat the process until reach your desired thickness of the Tamagoyaki.
    8. Brown the omelette a little bit. Remove it from the pan.