I am going to teach you a yummy way to cook chicken thighs so that the skin turns out crispy and the meat stays juicy. It takes a little time, but it's healthy and delicious.
I was looking for a tasty way to cook chicken skin, and found an interesting recipe in the ANA in-flight magazine which I used as the basis for this recipe.
You just need to weigh down the meat, and cook slowly over low heat.One trick is to blot up the excess liquid and fat that comes out. If you don't, the skin won't crisp up.
Enjoy Japanese food around the world.