Prick the skin of the chicken thighs with a fork several times.
Salt and pepper the skin and smear the meat side with grated garlic.
Heat the olive oil in a frying pan and place the chicken with the skin side down.
Before the meat starts to shrink put plenty of water into a pot and place it over the chicken. Cook the chicken over a medium heat for 5 minutes.
Turn over the chicken. The skin is very crispy already! Put the weight on again and cook for a further 3 minutes.
Chop the Japanese leek finely.
Put 6 and ● seasonings in a dish and cover with cling film. Microwave it for 2 minutes to make the sauce. It's so easy.
Transfer the chicken onto a serving dish and pour the onion & salt sauce over. Serve.
(Bonus tip) Vegetable garnishes <Step1> Cut the carrot, asparagus and potatoes.
<Step 2> Using the fat of the cooked chicken, shallow-fry the vegetables. Season with salt and pepper.
(Bonus tip２) A stylish way to dish up. Serve with rice in a stylish dish like this.
Story Behind this Recipe
I remembered that someone said on TV how to crisp the chicken skin using a pot of water as a weight and I came up with my own original recipe.
By pressing the chicken with a weight, its skin crisps up really nicely. Timing is crucial. Put the weight over the chicken before it starts to shrink with the heat. If you don't like putting the pot directly onto the chicken, use a piece of kitchen foil between them.