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Cook
1h 1m
Ingredients
Method
Nutrition
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Step 1
Heat the vegetable oil in a large saucepan over a medium–high heat for 2–3 minutes. Season the chicken thighs with a pinch of salt on both sides. Fry the chicken in the pan for 3–4 minutes on each side until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer. Remove the chicken thighs and leave to rest.
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For
2
M
I
For the congee
1
tbsp
Vegetable oil
3
Chicken thighs, boneless and skin removed
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Per Serving
Calories
981kcal
Fat
55.1g
Saturates
12.1g
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I make a big batch and stick it in the fridge for whenever I need it.
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Made it?
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Cook
1h 1m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat the vegetable oil in a large saucepan over a medium–high heat for 2–3 minutes. Season the chicken thighs with a pinch of salt on both sides. Fry the chicken in the pan for 3–4 minutes on each side until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer. Remove the chicken thighs and leave to rest.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the congee
1
tbsp
Vegetable oil
3
Chicken thighs, boneless and skin removed
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
981kcal
Fat
55.1g
Saturates
12.1g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
I make a big batch and stick it in the fridge for whenever I need it.
Only visible to you
Made it?
Cancel
