4 x skin-on boneless chicken thigh pieces
sea salt
2 tsp vegetable oil
cucumber, to serve
tomato, to serve
lime wedges, to serve
sambal oelek* or crushed chilli paste, to serve
Special fried rice:
2 tbsp vegetable oil
4 garlic cloves, chopped
1 onion, diced
½ cup diced Chinese sausages (lap cheong)*
2 eggs, lightly whisked
2 cups sliced Asian green vegetables e.g. bok choy, Chinese kale
1 cup baby spinach
4 cups cooked rice
4 tbsp light soy sauce
½ cup finely sliced spring onion (scallions)
2 tsp sesame oil
juice of 1 lime
freshly ground black pepper
Crispy chicken with special fried rice
Great flavours and weighting the chicken really enhanced the skin. In the recipe, the eggs cooking needs to be included. I watched the video to see when they went in. A lovely recipe and very easy to cook on a week night.
Lovely crispy chicken
I love this way of cooking chicken thighs! I had to practice a couple of times before I got it right- I did not leave it long enough. Thighs can take a lot more heat over time than one would think. I used a big morter og stone on top of the second frying pan. Worked really well. Fried rice can be made with whatever is in the fridge. It is great. The recepie got a page in my notebook/cookbook.