Garlic-grilled chicken

 

Ingredients

* Chicken thigh: 1 piece

* Garlic: 2 cloves

* Cabbage: 1/6 head

* Salad oil: appropriate amount

* Soy sauce: 1 teaspoon

* Coarsely ground black pepper: a pinch

* Lemon: appropriate amount

Ingredients for [A]

* Grated garlic: 2 teaspoons

* Chicken stock powder: 1 teaspoon

* Sugar: 1 teaspoon

* Sake: 1 tablespoon

Instructions

① Prepare the chicken. Remove excess skin, fat, and sinews, and make several cuts.

Cut off any raised areas of meat and fill in any hollows. Making the meat thickness uniform will result in crispy skin.

Place the chicken in a bowl, add [A], and massage to coat the chicken with the chicken stock. Let it sit for about 15 minutes.

② Peel and crush the garlic. Roughly chop the cabbage. ③ Now we'll cook the chicken. We'll start with a cold start to ensure it's cooked thoroughly.

Add 1 tablespoon of vegetable oil to a frying pan and place the marinated chicken skin-side down. Cook over medium heat until the skin is crispy. Pressing down with a spatula helps to brown the entire skin. This time, there was a lot of oil and it splattered easily, so I wiped it off lightly partway through.

Since the marinade burns easily, wipe off any burnt bits once the skin is browned.

Then, add another tablespoon of vegetable oil, reduce the heat to low, and cook both sides slowly. *Approximate cooking time is about 10 minutes. Adjust the heat and time depending on the thickness of the chicken.

④ When the chicken feels springy, it's cooked through, so remove the meat. (The thickest part should spring back slightly when pressed.)

Add 2 tablespoons of vegetable oil and garlic to the remaining oil and heat until golden brown. This oil is key; it acts as a sauce.

⑤ Cut the chicken into bite-sized pieces and arrange on a plate. Drizzle with soy sauce (1 teaspoon) and freshly ground black pepper.

④ Pour the hot garlic oil over the top.

Garnish with cabbage and lemon and serve.