Basil and Scallion Chicken Thigh
Deboned chicken thigh is rubbed with salt, packed with chopped fresh basil and scallions, then pan-fried and covered until the juices burst, producing tender, herby, fragrant meat with crisp golden skin.
Instructions
- 1
Debone the chicken thigh meat and flatten it.
- 2
Prepare a stalk of green onion and a plate of fresh basil leaves.
- 3
Rub salt on both sides of the chicken leg meat to season it. Wash the basil leaves, squeeze out the excess water, chop them, and spread them on both sides of the chicken leg meat. Chop the green onion.
- 4
Heat the pan with oil over medium heat, then add the chicken thighs, chopped basil, and chopped green onions.
- 5
Wait until both sides of the chicken thigh are seared and change color, then adjust to medium-low heat, cover with the lid, and continue braising and pan-frying until fully cooked.
- 6
Once it's fried like this, it's ready; the chicken thigh meat is so tender that the juices burst out.
- 7
Basil and green onions do not compete with each other's flavors and go well together.
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Ingredients
Main Ingredients
- chicken leg3 piece
- Green onion1 stick
- Basil leaves1 盘
Seasonings
- salad oil2 spoon
- Salt2 匙