一鍋到底家常飯菜 椒麻雞

Ask the butcher to debone the chicken thigh. After washing, use kitchen scissors to trim off excess skin and fat, then score the meat side against the grain to prevent it from shrinking when cooked. Sprinkle on the marinade, press gently, and refrigerate for 30 minutes.

While waiting for the chicken to marinate, prepare the jiao ma ji sauce. Wash and chop the coriander finely. Mince the garlic. Deseed the chilli and cut into fine pieces. Mix the fruit vinegar, lemon juice and soy sauce as a substitute for fish sauce. Combine all the ingredients and mix well.

One-pan principle: first fry the egg and carrot with a little oil over low heat, deciding on the egg doneness to your preference.

Using the same pan without adding more oil, arrange the chicken skin-side down evenly and cover to cook for 10 minutes to crisp the skin. After 10 minutes, flip over, cover leaving a gap and cook on medium-high for 2 minutes until the chicken is fully cooked and the fat is rendered out.

Just before removing from the pan, flip back skin-side down and cook on medium-high for 1 more minute to crisp the skin further. Turn off the heat and plate.

Use the oil rendered from cooking the chicken to stir-fry the cabbage (see separate stir-fried cabbage recipe for method).

When serving, pour the jiao ma ji sauce over the pan-fried chicken thigh. Use kitchen scissors to cut it up for easier eating. Delicious.